Vegan Singapore Noodles

Vegan Singapore Noodles are a vibrant, flavor-packed dish that brings aromatic spices and colorful vegetables together in perfect harmony. This gluten-free recipe features tender rice vermicelli noodles stir-fried with golden, pan-seared tofu, crisp snow peas, and thinly sliced red bell peppers and carrots, all tossed in a bold blend of curry powder, turmeric, and soy sauce. Infused with the warm notes of garlic and ginger, and finished with a fresh squeeze of lime, this quick 35-minute meal is a nutritious and satisfying take on the classic Singapore noodles. Perfect for weeknight dinners or meal prep, this plant-based version delivers the ultimate balance of spice, zest, and wholesome ingredients.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams rice vermicelli noodles
• 200 grams extra-firm tofu
• 1 medium yellow onion
• 1 medium red bell pepper
• 1 medium carrot
• 100 grams snow peas
• 3 large garlic cloves
• 1 inch piece ginger
• 3 stalks green onions
• 3 tablespoons soy sauce
• 2 tablespoons curry powder
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon black pepper
• 0.25 teaspoon red chili flakes
• 1 whole lime

Directions

Step 1

Bring a large pot of water to a boil and cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water; set aside.

Step 2

Press the tofu to remove excess moisture, then cut into small cubes. Heat a tablespoon of vegetable oil in a large pan over medium-high heat. Fry the tofu cubes until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.

Step 3

In the same pan, add another tablespoon of vegetable oil. Sauté the onion, finely sliced, until it begins to soften, about 3 minutes.

Step 4

Add the minced garlic and grated ginger to the pan, stirring for another minute until fragrant.

Step 5

Cut the red bell pepper and carrot into thin strips and add to the pan along with the snow peas. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.

Step 6

Add the curry powder, ground turmeric, and red chili flakes to the vegetables, stirring well to coat.

Step 7

Return the tofu to the pan and add the cooked rice vermicelli noodles. Pour in the soy sauce, sesame oil, and a touch of black pepper, tossing everything together to ensure even distribution of seasoning and ingredients.

Step 8

Slice the green onions and add most of them to the pan, reserving a small amount for garnish.

Step 9

Transfer the stir-fried noodles to a serving platter. Squeeze fresh lime juice over the top and garnish with the remaining green onions. Serve immediately.

Nutrition Facts

Serving size	(1054.9g)

Amount per serving	% Daily Value*
Calories	1736.2

Total Fat 72.7g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 28.6g
Cholesterol 0mg	0%
Sodium 5918.4mg	0%
Total Carbohydrate 220.6g	0%
Dietary Fiber 21.4g	0%
Total Sugars 19.0g
Protein 58.6g	0%

Vitamin D 0IU	0%
Calcium 1599.0mg	0%
Iron 23.7mg	0%
Potassium 1850.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 13.2%

Carbs: 49.8%