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Vegan Singapore Street Noodles

 

My husband’s favorite meal at pretty much any Asian restaurant, his “tester” meal as we like to call it to try out new¬†restaurants, are Singapore Street Noodles. Sounds so delicious. Except for all that meat! So, I decided to craft a vegan version for myself to see what all the fuss is about. My homemade version isn’t the bright yellow color of the restaurant version (mostly because my curry was homemade, I think) but it sure is delicious!

Singapore Street Noodles

Author/Source:

Kristi @ onceamonthmeals.com Adapted from Food.com

Ingredients:

  • 16 ounces rice noodles, uncooked (or sub in angel hair noodles)
  • 4 tablespoons oil
  • 16 ounces tofu
  • 1 tablespoons garlic,¬†minced
  • 1 cups cabbage, sliced thin
  • 0.5 cups carrot, julienned
  • 2 cups tomatoes, cut into chunks
  • 1 cups scallion, cut into 2 inch lengths (green parts only)
  • 0.25 cups cilantro, chopped
  • 1 teaspoons dark sesame oil
  • 1 lime, cut into fourths
  • 1 tablespoons vinegar
  • 2 tablespoons Madras curry powder
  • 1 pinch turmeric
  • 2 tablespoons light soy sauce
  • 0.5 cups vegetarian oyster or fish sauce
  • 2 teaspoons Sriracha sauce
  • 2 tablespoons ketchup

Directions:

Boil rice stick noodles for 2 minutes or until just soft. Rinse under hot water and drain. Toss noodles with oil and keep warm. To prepare sauce, mix vinegar with curry powder and turmeric until blended. Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well. Set sauce aside until needed. Fry cubed tofu with oil until cooked through. Add garlic, cabbage, tomatoes and carrots and cook for one minute more. Stir in sauce mixture until everything is evenly coated. Cook for 1-2 minutes more or until dish is heated through. Toss with noodles, chopped scallions, cilantro and sesame oil. See freezing directions.

Freezing Directions:

Divide COOKED noodles among gallon freezer bags and freeze. To serve: Thaw. Reheat in microwave for 1 minute.

Servings: 4

**conversion chart image provided by Erik Spiekermann

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14 Responses to “Vegan Singapore Street Noodles”

  1. Mary Hicken says:

    I have been following this blog for some time now, and noticed that most of the vegetarian dishes include soy in some form or other. Have you considered other dishes without soy? I have a similar and wheat allergy and would love some ideas, (also have a mushroom allergy).
    Thanks for any help you can offer.
    Mary

  2. Mary Hicken says:

    Sorry that should say soy and wheat allergy!

  3. Daily Vegans says:

    I’m so glad I found you – I love finding new Homemade Vegan Recipes to try out on my family:) I am so glad I found your blog… Now I know what I will be making for dinner tomorrow night. My Husband also likes anything Asian.

    Thanks So Much For This Post!

  4. Angel Faull says:

    This sounds really, really delicious, and I’m sure I will make it – but fish sauce isn’t vegan.

  5. Carrie says:

    I made this for dinner tonight. I followed the recipe. The end result was good, but extremely spicy for our family. I expected a Thai or Asian type result, but it ended up tasting like a really spicy Indian dish? The kids ended up eating leftovers. I usually have a very high tolerance for Hot/spicy flavors, but actually had to quit eating because my tongue couldn’t take anymore. Haha. I did love the overall flavor though. Ive never cooked with a lot of these ingredients before, so I had a blast experimenting. Any tips on making this dish more kid friendly?

    • Tiffany says:

      I added a can of coconut milk which muted the other spicey or bold flavors because I was making this dish for non-spicey food loving people in my family lol. I also cut the Siracha down to just 1 tbsp as I knew that it would be too spicey in the end for our palate. We are sauce lovers as well so without the addition of more liquid than the recipe called for, there would not have been enough sauce for us. Hope this helped for anyone in the same boat as us :-)

      • Lisa says:

        Tiffany – Thank you SO much for sharing these tips. I for one, am not a huge fan of spicy foods, so I love finding ways to tone down the heat a bit.

  6. Hi Carrie, how about using less Sriracha sauce? Also take a look if your Madras curry is a hot version. It’s normal that a Singaporean recipe would have an Indian taste. Indian influences are part of the cultural melting pot in Singapore for a long part of the area’s history.
    Kristi, thanks for this recipe, I am going to give it a whirl tomorrow after shopping as we are out of carrots unexpectedly. They could be left out or another veg put in but carrots are so delicious, that would be a pity! I’m using a shortcut with purchased deep-fried tofu. Mmm! Merci beaucoup/bedankt uit Brussel.

  7. Two thumbs way up! Thanks for this recipe. I’ve never had Singapore noodles before but have just finished a big helping. Tonight I made regular dinner for my family and this to prepare lunches for me over the week. But the smell was so enchanting I made this my dinner. Shockingly, my 1yo and 3yo who eat non-spicy Western food both insisted on trying it, and to my surprise scarfed it down with no wincing from the heat. I went to get a bowl for each and while in the kitchen my 1yo had clambered up onto the table to eat more. Incredible! Our intended dinner is going to my lunch instead: ah, to be a victim of a resounding success! I found brown rice vermicelli and made it with that. Next time I will try it with baby corn added. Mm, thanks!

  8. Coming back once again to rave about this dish. It’s better than dessert. I love it! And my toddlers love it too. Some day DH will get the nerve to try it and I’m sure I will have to increase the recipe then.
    This is a great Sunday recipe to clean out the fridge, I used all kinds of veg, bean sprouts, and this time bean thread noodles to up the protein this time.

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