Vegan Singapore Noodles
These Vegan Singapore Noodles are a colorful, delightful dish that brings a taste of Southeast Asia right to your home. I love how the curry powder adds warm...
I remember the first time I tried Singapore noodles at a little takeout place.
The vibrant colors and aromatic flavors were so captivating!
This vegan version has become a staple in my kitchen because it’s not only quick to whip up but also a fantastic way to use up any veggies I have on hand.
Plus, it’s perfect for meal prep – I often make a big batch and enjoy it throughout the week!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using rice vermicelli because it cooks quickly and absorbs flavors beautifully. Feel free to swap in any veggies you like – zucchini, bok choy, or even some broccoli are great options. And if you want a bit more protein, toss in some tofu or tempeh before adding the noodles!
Tips & Notes
- •Always have a few packs of rice vermicelli noodles on hand; they’re a lifesaver for quick meals!
- •Experiment with different veggies based on the season – it keeps things fresh and exciting.
Recipe Variations
- •Sometimes I’ll add a splash of coconut milk for a creamy twist.
- •You can also toss in some crushed peanuts or cashews for extra crunch.
Storage & Freezing
These noodles store well in the fridge for up to 3 days. Just reheat them in a pan with a splash of water to bring them back to life!
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just use gluten-free soy sauce (like tamari) and make sure your rice vermicelli is certified gluten-free.
Rate this Recipe
Loading votes...
You May Also Like
Vegan Hummus
A creamy and delicious hummus that’s perfect for dipping, spreading, or enjoying straight from the bowl. This classic Middle Eastern dip is made with wholeso...
Savory Raw Nut Tacos
These Savory Raw Nut Tacos are a delightful blend of crunchy nuts and vibrant veggies, all wrapped in a simple lettuce leaf. I love how fresh and full of lif...
Vegan Falafel (Air Fried)
These air-fried falafels are a delightful blend of chickpeas, herbs, and spices, bringing a fresh, vibrant flavor to your table. I love how easy they are to ...
These Vegan Singapore Noodles are a colorful, delightful dish that brings a taste of Southeast Asia right to your home. I love how the curry powder adds warm...
Ingredients
Instructions
- 1
Start by soaking the rice vermicelli noodles in hot water for about 10 minutes until they’re soft. Drain and set aside.
- 2
In a large skillet or wok, heat the coconut oil over medium heat. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- 3
Add the sliced red bell pepper and julienned carrot to the skillet. Sauté for about 3-4 minutes until they start to soften.
- 4
Stir in the chopped green onion (reserve some for garnish) and the peas. Cook for another 2 minutes.
- 5
Sprinkle in the curry powder, mixing well with the veggies, and then pour in the soy sauce and maple syrup. Stir to combine everything.
- 6
Add the soaked noodles to the skillet, tossing everything together so the noodles are well coated in the sauce and spices. Cook for another 2-3 minutes until everything is heated through.
- 7
Serve your Singapore noodles hot, garnished with bean sprouts, fresh cilantro, and a squeeze of lime. Enjoy!
Comments
Loading comments...