Vegan Singapore Noodles
These Vegan Singapore Noodles are a colorful, delightful dish that brings a taste of Southeast Asia right to your home. I love how the curry powder adds warmth and depth, making every bite a little adventure.
I remember the first time I tried Singapore noodles at a little takeout place.
The vibrant colors and aromatic flavors were so captivating!
This vegan version has become a staple in my kitchen because it’s not only quick to whip up but also a fantastic way to use up any veggies I have on hand.
Plus, it’s perfect for meal prep – I often make a big batch and enjoy it throughout the week!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using rice vermicelli because it cooks quickly and absorbs flavors beautifully. Feel free to swap in any veggies you like – zucchini, bok choy, or even some broccoli are great options. And if you want a bit more protein, toss in some tofu or tempeh before adding the noodles!
Tips & Notes
- •Always have a few packs of rice vermicelli noodles on hand; they’re a lifesaver for quick meals!
- •Experiment with different veggies based on the season – it keeps things fresh and exciting.
Recipe Variations
- •Sometimes I’ll add a splash of coconut milk for a creamy twist.
- •You can also toss in some crushed peanuts or cashews for extra crunch.
Storage & Freezing
These noodles store well in the fridge for up to 3 days. Just reheat them in a pan with a splash of water to bring them back to life!
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just use gluten-free soy sauce (like tamari) and make sure your rice vermicelli is certified gluten-free.
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These Vegan Singapore Noodles are a colorful, delightful dish that brings a taste of Southeast Asia right to your home. I love how the curry powder adds warmth and depth, making every bite a little adventure.
Ingredients
Instructions
- 1
Start by soaking the rice vermicelli noodles in hot water for about 10 minutes until they’re soft. Drain and set aside.
- 2
In a large skillet or wok, heat the coconut oil over medium heat. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- 3
Add the sliced red bell pepper and julienned carrot to the skillet. Sauté for about 3-4 minutes until they start to soften.
- 4
Stir in the chopped green onion (reserve some for garnish) and the peas. Cook for another 2 minutes.
- 5
Sprinkle in the curry powder, mixing well with the veggies, and then pour in the soy sauce and maple syrup. Stir to combine everything.
- 6
Add the soaked noodles to the skillet, tossing everything together so the noodles are well coated in the sauce and spices. Cook for another 2-3 minutes until everything is heated through.
- 7
Serve your Singapore noodles hot, garnished with bean sprouts, fresh cilantro, and a squeeze of lime. Enjoy!
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