Vegan Noodles Singapore

Asian food is super popular on the blog and I understand why, it's so delicious, healthy and easy to make. That's why I want to share more Asian-style recipes with you guys and these vegan noodles Singapore are my new obsession.

I've found the traditional recipe on Pinterest and oh boy, I'm so glad I decided to give it a try and make my own vegan. These noodles are low in fat, but feel free to add any healthy fat if you want like tahini, peanut or almond butter. You can also add some coconut or extra virgin olive oil if you want.

I'm in love with this recipe because it's really versatile, so you can add any ingredient you want, depending on what's in season or what you have on hand. Don't be afraid to change it, be creative and use your favorite foods.

Did you like Asian food? Check out these amazing recipes: vegan pad thai, simple vegan fried rice, brown rice stir-fry with vegetables, quinoa stir-fry with vegetables and vegan stir fried udon noodles.

If you make this recipe, please leave a comment below, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegan Noodles Singapore

These vegan noodles Singapore are ready in 30 minutes. I'm in love with this recipe because it's really versatile, so you can add any ingredient you want.

5 from 1 vote

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Course: Main Dish

Cuisine: Chinese, Vegan

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Author: Iosune

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Ingredients 

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• ▢ 7 ounces brown rice vermicelli noodles, 200 g
• ▢ 1 ⅓ cups julienned red cabbage, 115 g
• ▢ ½ cup frozen peas, 60 g
• ▢ ½ julienned red bell pepper
• ▢ 8 ounces firm tofu, cubed (225 g)
• ▢ ½ cup water, 125 ml
• ▢ 3 tablespoon agave syrup
• ▢ 2 tablespoon tamari or soy sauce
• ▢ 1 tablespoon garlic powder
• ▢ 1 tablespoon curry powder
• ▢ 1 teaspoon ginger powder
• ▢ Sriracha to taste, optional
• ▢ The juice of one lime
• ▢ Chopped fresh cilantro and peanuts for garnish, optional

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Instructions

• Cook the noodles according to package directions. Drain and rinse them and set aside.
• In the meanwhile, steam the veggies (red cabbage, peas and red bell pepper) for about 5 minutes. You can also boil or sauté them using water or oil.
• Cook the tofu in a frying pan or a wok until golden brown. We didn't add any oil, but it's up to you.
• Mix the rest of the ingredients (except the lime juice) in a bowl to make the sauce.
• Place the noodles, veggies and tofu in the frying pan or wok. Add the sauce, stir and cook over medium-high heat for about 5 minutes, stirring frequently. Add more water if needed. You can also add some fat if you want like tahini or oil.
• Remove from the heat, add the lime juice and stir.
• Serve with some cilantro and peanuts on top (optional).
• Keep them in a sealed container in the fridge for up to 4 days.

Notes

• Feel free to use any kind of noodles or pasta you want.
• Use your favorite veggies or spices.
• You can also add tempeh, seitan or more veggies instead of the tofu.
• Any sweetener is okay.
• If you don't eat soy, feel free to add any salty sauce or some salt instead of the tamari/soy sauce.
• Sriracha is a spicy sauce, but you can add any other sauce, cayenne powder or any chili pepper you want. If you don't like spicy food, omit this ingredient.
• Lemon can be used instead of the lime.

Nutrition

Serving: 1/4 of the recipe with no toppings | Calories: 365kcal | Carbohydrates: 60.8g | Protein: 17.2g | Fat: 7g | Saturated Fat: 1g | Sodium: 640mg | Fiber: 5.6g | Sugar: 10.1g