Vegetable Singapore Noodles

Vegetable Singapore noodles are super easy to make with curried rice vermicelli, pan-seared tofu and a rainbow of veggies. A quick and easy dish perfect for a weeknight dinner!

Vegetable Singapore noodles is a favourite in my house because of its simplicity and versatility. The noodles are flavoured with a sprinkling of curry powder and a simple soy sauce-based sauce, and the rest is up to you. It’s one of those recipes where you can throw in whatever vegetables you have on hand and is a great fridge cleaner!

What’s more, the leftovers keep great in the fridge for a couple of days so I usually make a big batch of Singapore noodles to pack away for lunches during the week. They reheat well but to be honest I’m usually too lazy to bother as they taste great cold too!

If you’ve ever had Singapore noodles in a Chinese restaurant, you may have found it to be something of a greasy dish. In the interest of those following a WFPB diet, I chose to sautee the veggies in water rather than oil. I pan fried the tofu in a touch of oil since I don’t have an air fryer and it’s too hot to turn on the oven right now, but you could use either of those if you’d like to make this recipe oil-free.

Conversely, you can fry your veggies and noodles in a bit of oil if you’ve got no problem with that as it does help to bring out the flavour of the curry a bit more.

A note about curry powders. I like a lot of curry flavour so I usually add two, and sometimes up to four, tablespoons of curry powder. I mix my own rather than using store bought and it’s a mild blend. Depending on the type of curry powder that you use, and especially if it’s store bought, you’ll need to use your best judgement as to how much to add since all curry powders are different.

Regardless, it’s important to cook out the curry powder with the vegetables for a couple of minutes to bring out its full flavour and remove the powdery taste.

I’m sure these vegetable Singapore noodles will quickly make it into your regular dinner rotation. Feel free to change up the ingredients and have something new each time you make it!