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–+ servings
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.
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Singapore Noodles

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.
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.
Author: Alejandra Graf
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