Veg Singapore Noodles Recipe Easy and Flavorful Guide

Singapore noodles are a beloved dish known for their vibrant colors, exciting flavors, and quick preparation time. While traditionally made with shrimp or chicken, this veg Singapore noodles recipe offers a delicious vegetarian twist that doesn’t compromise on taste or texture.

Bursting with crunchy vegetables, fragrant spices, and silky rice vermicelli, it’s a perfect meal for busy weeknights or weekend lunches alike. Whether you’re a vegetarian, vegan, or just looking to add more plant-based meals to your rotation, this recipe will satisfy your cravings for Asian-inspired cuisine.

In this recipe, you’ll discover how to balance the aromatic curry powder with fresh veggies and light soy sauce to create a dish that’s both colorful and flavorful. Plus, it’s incredibly easy to customize with whatever vegetables you have on hand.

Ready to dive into this quick, tasty, and wholesome noodle dish? Let’s get cooking!

Why You’ll Love This Recipe

This veg Singapore noodles recipe ticks all the boxes for a satisfying meal. It’s:

• Quick and easy to prepare, making it perfect for busy days.
• Healthy and colorful, packed with a variety of fresh vegetables.
• Flavorful with a hint of curry powder that adds warmth and depth.
• Versatile — you can swap veggies or add tofu for extra protein.
• Perfect for leftovers, reheats well, and tastes even better the next day.

Plus, it’s a great introduction to Asian cooking techniques and ingredients for anyone looking to expand their culinary horizons.

Ingredients

• 200g rice vermicelli noodles
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 small onion, thinly sliced
• 1 medium red bell pepper, julienned
• 1 medium carrot, shredded or julienned
• 100g green beans, trimmed and cut into 2-inch pieces
• 100g bean sprouts, rinsed and drained
• 3 spring onions, chopped (separate white and green parts)
• 1 teaspoon curry powder (adjust to taste)
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon vegetarian oyster sauce (optional, or substitute with mushroom sauce)
• 1 teaspoon sesame oil
• Salt and black pepper to taste
• Fresh coriander for garnish (optional)
• 1 small red chili, thinly sliced (optional for heat)

Equipment

• Large bowl (for soaking noodles)
• Wok or large frying pan
• Sharp knife and chopping board
• Colander
• Wooden spoon or spatula
• Measuring spoons

Instructions

1. Prepare the noodles: Soak the rice vermicelli noodles in warm water for about 8-10 minutes until soft but still firm. Drain well and set aside.
2. Heat the wok: Add 2 tablespoons of vegetable oil to a hot wok or large frying pan over medium-high heat.
3. Sauté aromatics: Add the minced garlic and the white parts of the spring onions. Stir-fry for about 30 seconds until fragrant but not browned.
4. Add vegetables: Toss in the sliced onion, red bell pepper, carrot, and green beans. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
5. Season: Sprinkle the curry powder over the vegetables and stir well to coat everything evenly. Cook for 1 minute to release the spices’ aroma.
6. Add noodles and sauces: Add the drained noodles to the wok. Pour in the soy sauce, vegetarian oyster sauce (or mushroom sauce), and sesame oil. Toss everything together thoroughly, making sure the noodles and veggies are well coated.
7. Finish with sprouts and spring onion greens: Add the bean sprouts and the green parts of the spring onions. Stir-fry for another 1-2 minutes just to warm through.
8. Adjust seasoning: Taste and add salt, black pepper, or extra soy sauce if needed.
9. Serve: Transfer the noodles to plates or a serving dish. Garnish with fresh coriander and sliced red chili for an extra kick, if desired.

Tips & Variations

“To keep your noodles from clumping, toss them with a little oil after draining.”

– Feel free to add tofu cubes or tempeh for added protein.

– Swap out any vegetables based on what you have — snap peas, baby corn, or cabbage work beautifully.

– For a gluten-free version, use tamari instead of soy sauce and check your oyster sauce alternative.

– If you like it spicy, add chili flakes or a splash of sriracha.

– To enhance the flavor further, sprinkle some toasted sesame seeds on top before serving.

Nutrition Facts

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Serving Suggestions

This veg Singapore noodles dish pairs wonderfully with light Asian-inspired sides. Consider serving with:

• A crisp cucumber salad drizzled with rice vinegar and sesame seeds.
• Steamed or pan-fried dumplings for a more indulgent meal.
• Simple stir-fried greens like bok choy or Chinese broccoli.
• A bowl of miso soup or hot and sour soup for starters.

To complete your meal, try pairing it with iced jasmine tea or a refreshing lime soda. This dish also works great as a standalone meal for lunch or dinner.

Conclusion

This veg Singapore noodles recipe is a delightful way to enjoy a classic Asian dish with a wholesome vegetarian twist. It’s quick, easy, and packed with fresh vegetables and warm spices that bring the noodles to life.

Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress with its vibrant colors and delicious flavors.

Not only does it make a nutritious meal, but it’s also highly adaptable—perfect for using up leftover veggies or adjusting to your spice preferences. If you enjoyed this recipe, you might also love exploring other vegetable-forward dishes like Peruvian Vegetable Recipes for Flavorful Healthy Meals or try your hand at baking with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

For more comforting homemade staples, check out the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

We hope this recipe brings a touch of Asian flair to your kitchen and inspires you to create more vibrant, plant-based meals. Happy cooking!

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