A meat-free version of takeout-style Singapore Noodles. This Vegetarian Singapore Noodles recipe is made using stir-fried rice noodles, curry powder, some vegetables, and a touch of spicy red chilli peppers. A quick, easy option that’s perfect for meatless Mondays with the family.
Singapore Noodles are a Cantonese noodle recipe made using rice noodles. This vegetarian take on the popular recipe is quick and simple to make, it’s a perfect weeknight recipe!
Not too long ago, a reader of Chocolates & Chai reached out to me asking if I could help them with a vegetarian take on Singapore Noodles. This is my take on that request. Thanks F for the request and inspiration. I hope you enjoy it!
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What are Singapore Noodles
Singapore Noodles are a popular takeout dish made using mei fun (rice noodles), curry powder, some spices, and usually some proteins like prawns and chicken.
Much like Singaporean Rice, the recipe is not believed to have actually come from Singapore. Instead, Singapore Noodles are credited to have originated in Hong Kong, where they are a popular Cantonese noodle recipe.
This Vegetarian Singapore Noodle recipe has been adjusted to be vegetarian-friendly while still having the mildly spicy curry noodles flavor that Singapore Noodles are known for.
Is this authentic?
No. Authentic Singapore noodles are not vegetarian. However, this vegetarian mei fun recipe is about as close as you can to the authentic flavors without the use of any meat or fish.
Ingredients
- Rice vermicelli noodles
- Sesame oil
- Onion, sliced
- Orange and Green peppers, sliced (you can use whatever color peppers are available to you)
- Curry powder (I use a mild powder for this recipe)
- Turmeric
- Red chilli, sliced (optional)
- Soy sauce
- Caster sugar
- Sesame seeds
How to make vegetarian Singapore Noodles
Start by boiling the noodles until they’re nice and soft, following the instructions on the package for the best results. While the noodles are cooking, heat a wok over medium-high heat and add some sesame oil.
Once the oil is hot, toss in the chopped onion, bell pepper, curry powder, turmeric, and sliced red chilli. Stir-fry it all together to let those flavors mingle. Once the noodles are ready, drain them and add them back to the wok, giving it all a good mix.
To finish your vegetable mei fun noodle recipe, pour in some soy sauce and sprinkle in a bit of sugar for sweetness. Top it off with sesame seeds for a bit of crunch, and enjoy!
Tips
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What kind of pan to use
A wok is the best option for many Asian recipes. Further to that, learning the proper stir-fry technique associated with wok cooking will allow you to develop the wok hei (the flavor developed through the stir-fry motion in the wok).
Work with heat
Sometimes when cooking recipes, it’s easier to turn the heat down low. It takes extra time but you don’t need to worry about overcooking the food. This is not one of those times. Woks conduct heat well, the medium-high heat suggested in this recipe should allow you to cook your vegetables quickly ensuring that they don’t become too soft or soggy.
The right noodles
Using the right noodles is integral to a recipe like this. Thin rice noodles are perfect for Singapore Noodles, opt for mei fun (vermicelli noodles) instead of using spaghetti or wheat noodles (lo mein).
Variation ideas
Control the heat. You can omit or add more red chilis based on your spice preference.
More vegetables. To make the recipe more hearty, consider adding more vegetables! Shiitake mushrooms are wonderful, or maybe some bean sprouts for added crunch.
More spices. Consider adding garlic, ginger, or even using a different curry powder for a change in the flavor profile.
Add some bite. Tofu is always a fantastic vegetarian-friendly option when looking to add bite to a recipe. Alternatively, you can use halloumi as a meat substitute.
Play with the garnish. I use sesame seeds as I think they provide a wonderful bit of crunch, but you can certainly add something like chopped green onions or anything else your creative mind suggests.
Storage suggestions
This Singapore Noodles recipe can be refrigerated in an airtight container for up to four days. If frozen, these noodles will store for up to one month. Please be sure to thaw completely before reheating and serving.
Final thoughts
If you’re looking for a vegetarian spin on a Mei fun noodle dinner, I think this Vegetarian Singapore Noodles recipe is perfect. It’s light enough that you can have sides with it, easy enough that you can make it on a weeknight, and of course, very tasty!
Let me know what you think in the comments below.
📖 Recipe
Vegetarian Singapore Noodles
- Total Time: 20 minutes
- Yield: 2 generous portions 1x
- Diet: Vegetarian
Description
Vegetarian Singapore Noodles is a meat-free take on classic takeout Singapore Noodles. This easy mei fun dinner is one you’ll make over and over again.
Ingredients
- 200 g vermicelli rice noodles
- 1 tbsp sesame oil
- 1 onion, sliced
- 1 pepper, sliced (we used ½ green and ½ orange)
- 1 tbsp mild curry powder
- ¼ tsp turmeric
- 1 red chilli, sliced (optional)
- 2 ½ tbsp low-salt soy sauce
- 1 tsp caster sugar
- 2 tbsp sesame seeds
Instructions
- Boil the noodles until they’re almost done, following the instructions on the package for the best results. While the noodles are cooking, heat a wok over medium-high heat and add some sesame oil.
- Stir-fry the chopped onion, bell pepper, curry powder, turmeric, and sliced red chilli together in the hot wok.
- Once the noodles are ready, drain and add them to the wok, ensuring to mix well with the vegetables.
- Pour in the soy sauce, sprinkle over sugar, and mix once more. Top it off with sesame seeds, and enjoy!
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
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