Stir fried rice noodles flavoured with curry powder and tossed with mixed vegetables and tofu. These Vegan Singapore Noodles are the perfect weeknight dinner.
At the beginning of the year we published a BIG list of recipe ideas to our Patreon for a our patrons to vote on their favourites. Vegan Singapore Noodles we’re at the top of the votes. This quick and easy noodle dish is the perfect weeknight dinner because it comes together in just 20 minutes.
After a bunch of research we discovered that there are a lot of different versions of Vegan Singapore Noodles but all had a few things in common…
- Rice Noodles
- Curry Powder
- Shaoxing Wine
Because there doesn’t seem to be a authentic way to do this dish (that we know of) we based our dish around the three above ingredients and added a medley of vegetables that we love to have in our dishes. The rice noodles are pre-cooked in warm water under perfectly al dente. Be sure to prep all your ingredients prior to cooking! When prepping the ingredients keep in mind the size of the pieces you cut and how long they will take to cook. You’ll want to organize your prepped ingredients in the order of which you’ll be cooking them. This ensures the quick cook time goes smoothly and nothing burns. But how can you make a delicious noodle dish in just 20 minutes? The power of wok cooking.
The Keys to Cooking in a Wok
- Use the right oil: To cook in a wok you need to use oil and it needs to be the right oil. Choose an oil that has a high smoke point for the best results.
- High heat is best: In order to get the best out of your wok you need to cook at a very high heat. The high heat keeps your ingredients from sticking to the wok and allows for the signature quick cooking.
- Learn to toss: You don’t always need a spoon or a spatula to stir fry, just a gentle toss by pushing the wok away from you and raising it and flipping the food towards you.
- Don’t overcrowd the pan: Overcrowding the pan means not every ingredient will get that beautiful sear that a wok is known for. If you want to make more food, do it in two batches or make two separate dishes.
- Timing is key: Because you cook with a wok at such a high heat ingredients cook quickly. Before you start cooking have all your ingredients prepped beforehand and organize it based on the time it takes to cook. We promise this one tip alone will keep your wok cooking stress free.
Commonly found at Cantonese-style restaurants and take away spots Singapore Noodles are a take out favourite at TMG. Now we can make it even faster in the comfort of our home and vegan!
Vegan Singapore Noodles
- 8 ounces rice noodles
- 30 mL (2 tbsp) vegetable oil
- 200 g (1/2 block) firm tofu, julienned
- 1 tbsp chili flakes
- 120 g (6-7 whole) mushrooms, sliced
- 150 g (1 small) red bell pepper, julienned
- 60 g (1 medium) carrot, julienned
- 60 g napa cabbage, julienned
- 50 g (2 baby) bok choy, leaves pulled apart
- 1½ tablespoons curry powder
- 1 tbsp minced garlic
- pinch white pepper
- 1 tbsp sesame seeds
- pinch salt
- 1 tablespoon Shaoxing wine
- ½ tablespoon soy sauce
- green onions, for topping
- Soak the rice noodles in hot water for ten minutes. Drain the noodles just before you’re ready cook.
- Prep all your ingredients before you start cooking!
- Heat the wok on the highest setting and add oil. Add tofu and stir fry for about 30 seconds, tossing frequently. Add chili flakes, mushrooms, pepper, carrot, napa cabbage and bok choy. Stir fry for another 30 seconds. Sprinkle with curry powder. Add the garlic and stir.
- Add the rice noodles, salt, wine, soy sauce and mix well (about 1 to 2 minutes), making sure you firmly scrape the bottom of the wok with your spatula to prevent the noodles from sticking.
- Add the green onions and stir for another minute.