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Vegetarian singapore noodles on plate with chopsticks.
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The Easiest Vegan Singapore Noodles

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.
Course Main Course
Cuisine Cantonese
Keyword rice noodles, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serves
Calories 300kcal
Author Samantha Pickthall

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
US Customary - Metric

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.

Nutrition

Calories: 300kcal | Carbohydrates: 60g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1166mg | Potassium: 356mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1886IU | Vitamin C: 79mg | Calcium: 60mg | Iron: 2mg