Top angled view of a big bowl of singapore style noodles on a marble backdrop

Vegan Singapore-Style Noodles

Ingredient Notes

  • Tofu + Black Salt: Singapore noodles usually have scrambled eggs in them and the firm tofu is trying to replace that. You don’t usually dry tofu when scrambling it as the extra liquid helps bind it all together. I recommend drying it here though because Singapore noodles are quite dry and we don’t want the tofu making everything soggy. Black salt is going to give it that subtle egg flavour, most of it will be cooked out. You can find other black salt recipes here.
  • Red Onion/Shallot: I have recommended both as they are interchangeable as they are providing the same thing, sweetness. You can’t substitute this for white onion as this is too harsh.

 

Cooking Tips

  • Noodles: This HAS to be rice noodles, otherwise it ain’t Singapore noodles bby. You have to cook them in hot water rather than rapidly boiling water. If you keep boiling the water all the starch from the noodle will go into the water and become all gooey and gluey. Letting them soak in hot water wakes them up slowly and gives them that nice firm bite still. They also don’t absorb too much water this way, giving them that signature dryness.
  • Stirring: This kind of a stir fry kind of not. The authentic way to do it would be a stir fry but that can get a little overwhelming. Like a stir-fry though some parts you do have to keep stirring. You don’t want bitter garlic or all the nice charred pieces stuck on the bottom!
  • Reheating: I’m not an avid microwave as it dries everything out and the texture is ruined. BUT it DRIES everything out and that is what we want in Singapore noodles! I may be a heathen but this may be one dish that is just as good reheated in the microwave.

Vegan Singapore-Style Noodles

A vegan take on a perfect dish for when you want to stuff your face with mouthfuls and mouthfuls of noodles.
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Dinner, Main Course
Cuisine: Asian, Hong Kong
Keyword: Noodles

Equipment

  • Large non-stick pan/wok

Ingredients

  • 3 Spring onions, sliced, some big some small (some for garnish)
  • 1/2 Red onion/Shallot
  • 3-4 Cloves of garlic, minced
  • Thumb sized piece of ginger, peeled and minced
  • 1/2 Red bell pepper, thinly sliced (or 1/4 of two different colours)
  • 140 g Extra firm tofu, crumbled
  • 100 g Rice vermicelli noodles
  • 3 tbsp Sesame oil
  • 1 tbsp Curry powder* (I used 'Fudco Madras Mild Curry Powder')
  • 2 tbsp Dark soy sauce
  • 2 tbsp Water
  • 1 tsp Chilli oil
  • 1 tsp Kala namak/Black salt

Instructions

  • Start by draining and drying your tofu, wrap it in paper towel and set aside.
  • For the noodles bring a pot of water to boil.
  • Next, it is time to prep. Start with the vegetables as listed above in 'Ingredients'. Divide them and set them aside and have them somewhere easily accessible.
  • In a small dish, mix together the curry powder, water, soy sauce and chilli oil to create a thin paste. Set aside.
  • Unwrap the tofu and crumble into small bite-sized pieces. Sprinkle on the Black salt.
  • When the water comes to a boil, add in the noodles, cover with a lid and turn off the heat. You want them to soak in hot water instead of rapidly boiling. Around 4-5 minutes.
  • Heat up a non-stick pan/wok over medium-high heat. Add in the sesame oil.
  • Add in red onion/shallot and fry for 1 min.
  • Add in garlic and ginger, fry for 1 min while constantly stirring.
  • Add in the crumbled tofu, keep moving the pan.
  • Next, add the bell peppers and spring onion, turn the heat down to medium, fry for 1 min.
  • Drain the noodles and set them aside.
  • Create some space in the centre of the fried vegetables and pour in the paste, fry it off for around 30 seconds.
  • Add in the noodles and give it all a good mix, making sure the paste covers everything and that the vegetables are evenly distributed. Serve with fresh spring onions and lashings of chilli oil if that's your thing.

Notes

*Can use any curry powder which has the following: Corriander, Cumin, Chilli, Turmeric, Pimento, Fenugreek, Ginger, Dill, Nutmeg Cloves, Cardamom.
Extra Firm Tofu used can be found here
Black Salt/Kala Namak used can be found here
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