Vegan Singapore Noodles - another dish from my local takeaway that I've made suitable for a plant based diet. Get the recipe below.
Chinese takeaway dishes
Singapore noodles, another one of my favourite Chinese takeaway dishes, that unfortunately aren't vegan!
Singapore noodles are a dish made from rice noodles that have been cooked with curry powder and turmeric giving them their bright yellow colour. But what stops them being suitable for a plant based diet is that they often include scrambled eggs and either pork, chicken or prawns.
I love their mild curry flavour and the crisp, vibrant veggies, but not the rest of the ingredients.
How to make vegan Singapore noodles
To make these Singapore noodles there are a couple of steps.
- Cooking the noodles
- Stir frying the veggies
- Adding the spices
- Stirring in the noodles
Rice noodles are incredibly easy to cook. All you need to do is plunge them into boiling water then let them sit for roughly 5 minutes. In this time they will re-hydrate and become soft. You can leave them to do this while you get on with making the rest of the dish.
I stir fry the onion, green pepper and beansprouts in a little neutral oil (the sesame oil is added at the end for flavour). When they are just about cooked I add in the spices and soy sauce. I give them a moment to release all of their flavours before draining the noodles and tossing them with the vegetables and flavourings.
Once it's all combined simply serve up! I like to add some fresh red chilli for some extra heat but this is completely optional.
Fun fact
What a lot of people don't know is that they aren't actually from Singapore, they are Cantonese. Cantonese food is often what you find in your local takeaway which is why you find Singapore noodles on the menu.
The recipe
Vegan Singapore Noodles
Ingredients
- 100 g rice noodles
- 1 tablespoon vegetable oil
- 0.5 large onion thinly sliced
- 1 green pepper thinly sliced
- 100 g beansprouts
- 2 tablespoon curry powder
- 1 teaspoon turmeric
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 red chilli thinly sliced, optional
Instructions
- Begin by placing the rice noodles into a bowl of boiling hot water allowing them to re-hydrate and often.
- Once the noodles are completely soft, heat the oil in a large frying pan or wok.
- Add the onion, green pepper and beansprouts and stir fry for 4 - 5 minutes.
- Add in the curry paste, turmeric and soy sauce and cook for another 2 minutes.
- Drain the noodles and add to the pan.
- Stir fry for 2-4 minutes, tossing in the spices until the noodles are fully coated.
- Before serving, toss in the sesame oil.
- Serve topped with the red chilli.
Nutrition
More Chinese inspired recipes
Guess what, all of these recipes are without meat, fish and dairy, so you can enjoy them on a plant based diet. Simply click the image below to be taken to the recipe.
For the full range of Chinese inspired recipes on the blog check out the Chinese recipe archive.
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