Freezer Meal Recipes / Lunch / Vegan Singapore Street Noodles

Vegan Singapore Street Noodles

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!
4 Servings Meet The Cook Print
Vegan Singapore Street Noodles

Ingredients

  • 16 ounces Thai Rice Noodles
  • 2 tablespoons Vegetable Oil #1
  • 1 tablespoon Vinegar
  • 2 tablespoons Madras Curry Powder
  • ⅛ teaspoons Turmeric
  • ¼ cups juice Lime
  • 2 tablespoons Soy Sauce
  • ½ cups Fish Sauce, Vegetarian
  • 2 teaspoons Sriracha Sauce
  • 2 tablespoons Ketchup
  • 2 tablespoons Vegetable Oil #2
  • 2 ½ cups dice Tofu, Firm
  • 3 teaspoons mince Garlic, Cloves
  • 1 cup shred Cabbage
  • 2 cups chunk Tomato
  • ½ cups grate Carrot
  • 1 cup chunk Green Onion (Scallion)
  • ¼ cups chop Cilantro, Fresh
  • 1 teaspoon Toasted Sesame Oil

Freezer Containers

  • 4 Quart Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Boil rice stick noodles for 2 minutes or until just soft.
  2. Rinse under hot water and drain.
  3. Toss noodles with vegetable oil #1 and keep warm.
  4. To prepare sauce, mix vinegar with curry powder and turmeric until blended.
  5. Add lime juice, soy sauce, fish sauce, Sriracha, and ketchup, mixing well.
  6. Set sauce aside until needed.
  7. Fry cubed tofu with vegetable oil #2 until cooked through.
  8. Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
  9. Stir in sauce mixture until everything is evenly coated.
  10. Cook for 1-2 minutes more or until dish is heated through.
  11. Toss with noodles, chopped scallions, cilantro and sesame oil.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Boil rice stick noodles for 2 minutes or until just soft.
  2. Rinse under hot water and drain.
  3. Toss noodles with vegetable oil #1 and keep warm.
  4. To prepare sauce, mix vinegar with curry powder and turmeric until blended.
  5. Add lime juice, soy sauce, fish sauce, Sriracha, and ketchup, mixing well.
  6. Set sauce aside until needed.
  7. Fry cubed tofu with vegetable oil #2 until cooked through.
  8. Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
  9. Stir in sauce mixture until everything is evenly coated.
  10. Cook for 1-2 minutes more or until dish is heated through.
  11. Toss with noodles, chopped scallions, cilantro and sesame oil.
  12. Allow to cool.
  13. Divide into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1 minute.

15 Comments

Join the discussion
  1. 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

      1. Bragg’s amino’s IS NOT soy free. If you’d really like to use a truly soy free substitute I recommend coconut amino’s. They work great in Asian recipes.

  2. 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!

  3. 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?

    1. 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 ๐Ÿ™‚

      1. 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.

  4. 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.

  5. 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!

  6. 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.

  7. i made gigantic batches of this dish because we love it so much! personally, we like it without the sriracha sauce because its too spicy for my little ones and daddy can just add it to his own bowl. we also like to add broccoli in ours.

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