The Easiest Vegan Singapore Noodles
*This post may contain Amazon Associate Affiliate links. Read more »
Are you looking for the best vegan noodles that you can make fast? You need this Vegan Singapore Noodles Recipe! It comes together quickly using pantry-friendly ingredients.
These vegan Singapore noodles are full of flavor and come together quickly, making them perfect to make when you just don’t know what to have for dinner.
If you’re feeling like takeout noodles but want to make them homemade, these veggie Singapore noodles fit the bill!
Serve them with my easy garlic herb bread to make it even more hearty.
Looking for more vegetable noodle recipes, be sure to check out my vegetable noodle stir-fry and ginger broccoli noodles with tempeh.
Vegan Singapore Noodles Recipe
Some vegan Singapore noodle recipes can be complicated. Not this one. It’s the easiest, fastest and tastiest.
Make these simple noodles in under 30 minutes and have dinner ready on the table on any busy day.
Are Singapore Noodles Gluten-Free?
Needing gluten-free Singapore noodles? You’re in luck! Rice noodles are used to make this veggie Singapore noodles recipe, and rice is gluten-free!
Double-check before purchasing your noodles to make sure they’re not made with wheat flour. You want rice vermicelli noodles, not vermicelli pasta.
Make it a Meal
- Appetizer: Grilled Vegetable Skewers
- Bread side: Quick garlic herb bread
- Refreshing drink: Vitamin C Smoothie
- Dessert: Self Saucing Chocolate Pudding
Ingredient Notes & Substitutions
- Vegetable broth: Also known as vegetable stock. Either regular or low-sodium veggie broth works here. Just taste test your sauce and add additional salt if needed.
- Thin Rice Noodles: These are known as vermicelli noodles, different from Pad Thai noodles, which are a thicker/wider version of vermicelli.
How to Make Vegan Singapore Noodles (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: In a glass jug or mixing bowl, add all sauce ingredients and mix until well combined and the powders have dissolved. Set aside.
Step two: Prepare and cook the rice noodles according to the packet instructions. Drain off water through a colander or sieve and set aside.
Step three: In a large skillet, add sesame oil and place over medium-high heat. Add the chopped onion and sauté for 2 minutes while stirring. Add minced garlic and cook for a further 1 minute.
Add chopped bell pepper and cabbage and cook for 2-3 minutes on medium-high until fork tender.
Step four: To the skillet, add cooked rice noodles and the sauce. Gently mix and toss everything together with tongs until heated through, about 5-6 minutes until the sauce has soaked through and reduced.
Garnish with sliced green onions and enjoy!
Expert Tips
- Do not overcook the noodles: Follow the packet instructions to cook your brand of vermicelli noodles. It’s important to not overcook them before you add them to your skillet, or they will turn mushy.
- Mix gently: After combining your cooked vegetables with the rice noodles and sauce in your skillet, gently mix everything together using tongs to prevent the noodles from breaking up.
Best Noodles for Singapore Noodles?
Vermicelli, or thin rice noodles, are the best noodles to use for this recipe. These are different from Pad Thai noodles and egg noodles.
Are these Noodles Spicy?
Yes, they are! Using curry powder and turmeric powder provides these Singapore noodles with spice and heat.
Taste test your sauce before adding it to your noodles if you want them less spicy, or more spicy!
Are Vermicelli Noodles Plant-Based?
Yes! They’re generally made with rice flour and water, making these rice noodles vegan-friendly.
Storage Instructions
Store leftovers: In an airtight container, refrigerated, for 1-3 days.
Reheat: I find the best way to reheat these vegan Singapore noodles is in a steamer on the stovetop. The steam gently reheats the noodles while preventing them from overcooking and turning mushy or crispy.
Alternatively, reheat leftovers in a saucepan on the stovetop, oven or microwave and add some vegetable broth to prevent it from sticking.
Freeze: I do not recommend freezing these noodles as their texture will be compromised.
More Noodle Recipes to Try Next
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
The Easiest Vegan Singapore Noodles
Ingredients
Sauce
- 1 cup vegetable broth, regular or low-sodium
- 1/4 cup soy sauce
- 1/2 Tbsp curry powder
- 1 tsp turmeric powder
Noodles
- 8 oz (225g) vermicelli rice noodles
Vegetables
- 1 Tbsp sesame oil
- 1 180 g red onion, peeled and roughly chopped
- 2 cloves garlic, peeled and minced
- 1 cup red bell pepper, cut into thin strips
- 2 cups red cabbage, shredded
Garnish
- 3 spring onions, thinly sliced
Instructions
Sauce
- In a glass jug or mixing bowl, add all sauce ingredients and mix until well combined and the powders have dissolved. Set aside.
Rice Noodles
- Prepare and cook the rice noodles according to the packet instructions. Drain off water through a colander or sieve and set aside.
Vegetables
- In a large skillet, add sesame oil and place over a medium-high heat.
- Add chopped onion and sauté for 2 minutes while stirring. Add minced garlic and cook for a further 1 minute.
- Add chopped bell pepper and cabbage, cook for 2-3 minutes on medium-high until fork tender.
- Run rice noodles under hot tap water to loosen up, if needed.
- To the skillet, add cooked rice noodles and the sauce. Gently mix and toss everything together with tongs until heated through, about 5-6 minutes until the sauce has soaked through and reduced.
- Garnish with sliced green onions and enjoy!
Notes
- Store leftovers: In an airtight container, refrigerated, for 1-3 days.
- Reheat: The ideal way to warm up these Singapore noodles is stovetop steaming; it maintains their texture. For alternatives, use a stovetop saucepan, oven, or microwave with some vegetable broth to avoid sticking.
- Freeze: I do not recommend freezing these noodles as their texture will be compromised.
I love how bright and colorful these noodles are!! Eating is much more fun when you’re enjoying a colorful dish 🙂
Hi Sarah, thanks so much! They’re incredibly yummy and I agree with you, the more the colour, the more healthier and the more tastier! xx