Singapore Noodles (Easy, Flavorful & Plant-Based!)

These plant-based Singapore Noodles are the perfect mix of spice, crunch, and umami. Whether you're making them for a quick weeknight dinner or a meal-prep lunch, they're easy, flavorful, and incredibly satisfying.
Recipe
A large pan filled with stir-fried noodles, broccoli, carrots, and tofu. The noodles are mixed with sliced green onions and sauce. To the side, there's a small bowl of soy sauce, a dish of chili sauce with a spoon, and a stack of green napkins with wooden chopsticks on a marble surface.

About this recipe

If you love bold flavors and quick, satisfying meals, you’re going to love this Singapore Noodles recipe! It’s a dish that brings together delicate rice vermicelli, fragrant curry, and colorful veggies, all tossed in a savory sauce. Traditionally, Singapore Noodles are stir-fried with shrimp or pork, but this version is entirely plant-based—yet just as satisfying.

The best part? This dish comes together in under 30 minutes with simple ingredients, perfect for a weeknight dinner or meal prep.

Why You’ll Love This Recipe

  • 100% Plant-Based & Vegan – No meat, but still packed with umami flavors.
  • Quick & Easy – Ready in under 30 minutes for a stress-free meal.
  • Customizable – Adjust the spice level and swap in your favorite veggies.
  • Authentic Flavors – The perfect curry, soy sauce, and sesame balance.

What Are Singapore Noodles?

Despite the name, Singapore Noodles don’t actually come from Singapore! This dish is believed to have originated in Hong Kong, where chefs created it as a flavorful, curried noodle stir-fry. It quickly became popular in Chinese restaurants worldwide, and it is loved for its golden color, aromatic spices, and mix of crunchy and tender textures. Traditionally, Singapore Noodles are made with:

Ingredient notes

  • Rice vermicelli are light and springy noodles that soak up all the flavors. They can be substituted for capellini or spaghetti noodles.
  • Curry powder is the signature ingredient that gives the dish warmth and depth. Use Madras curry or any other that you like.
  • Soy-based sauce – A combination of soy sauce, vinegar, and a touch of sweetness for balance
  • Protein options: Swap tofu for tempeh, edamame, or your preferred plant-based protein.
  • Spice level: Adjust the chili to taste or add a drizzle of sriracha for an extra kick.
  • Vegetables: Feel free to add mushrooms, snap peas, or bok choy for variety.
  • Make it gluten-free: Use tamari instead of soy sauce.
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A large pan filled with stir-fried noodles, broccoli, carrots, and tofu. The noodles are mixed with sliced green onions and sauce. To the side, there's a small bowl of soy sauce, a dish of chili sauce with a spoon, and a stack of green napkins with wooden chopsticks on a marble surface.

Singapore Noodles

Alejandra Graf
These plant-based Singapore Noodles are the perfect mix of spice, crunch, and umami. Whether you're making them for a quick weeknight dinner or a meal-prep lunch, they're easy, flavorful, and incredibly satisfying.
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Servings 4 people

Ingredients
  

For the Noodles

  • 6 oz 170g rice vermicelli noodles or capellini noodles
  • 4 tbsp avocado oil or neutral oil
  • 1 cup chopped brocoli
  • ½ cup shredded carrots
  • ½ small onion thinly sliced
  • 2 cloves garlic minced
  • 1- inch ginger minced
  • ½ cup frozen peas
  • ½ 14 oz block firm tofu cubed
  • 2 green onions chopped (for garnish)
  • 1 tbsp sesame seeds for garnish

For the Sauce

For serving

Instructions
 

Prepare the Noodles

  • If using rice vermicelli noodles, soak them in warm water for 5-7 minutes until softened, then drain and set aside.
  • If using capellini noodles, cook them according to the package instructions, drain, and set aside.

Make the Sauce

  • In a small bowl, whisk together curry powder, soy sauce (or tamari), toasted sesame oil, and vegetable broth (or water). Set aside.

Sauté the Aromatics

  • Heat 2 tablespoons of avocado oil in a large pan or wok over medium-high heat.
  • Add the onion, garlic, and ginger and stir-fry for 30 seconds to 1 minute until fragrant.

Cook the Vegetables

  • Add the broccoli, shredded carrots, and frozen peas to the pan.
  • Stir-fry for 2-3 minutes, keeping the vegetables slightly crisp.

Cook the Tofu

  • Push the vegetables to one side of the pan and add the remaining 2 tablespoons of avocado oil to the empty space.
  • Add the cubed tofu and cook until golden brown on all sides, about 3-4 minutes per side.

Combine Everything

  • Add the drained noodles to the pan.
  • Pour the prepared sauce over the noodles and toss well to coat evenly.
  • Mix everything together until well combined.

Finish & Serve

  • Remove from heat and garnish with chopped green onions and sesame seeds.
  • Serve immediately with chopped cilantro and extra sliced scallions for freshness.

Notes

Swap the protein – Try tempeh, chickpeas, or even crispy mushrooms instead of tofu. You could also add chicken or egg.
Make it spicier – Add more red chili or drizzle with sriracha before serving.
Low-sodium option – Use tamari or coconut aminos instead of soy sauce.
Extra crunch? – Top with crushed peanuts or cashews for texture.
Noodle Choice: Vermicelli noodles give an authentic texture, but capellini noodles work as a great alternative.
Spice Level: Adjust the curry powder to taste or add red pepper flakes for extra heat.
Extra Crunch: Top with crushed peanuts or cashews for added texture.

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Alejandra Graf
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