Vegan Singapore Noodles with Tofu (Gluten-Free)

These vegan Singapore noodles are a delicious plant-based twist on a Chinese takeaway classic. Featuring scrambled tofu, curry powder, and aromatics, it's an absolute melting pot of flavours.

The great thing about noodle dishes is that you can add any veg you like. Just use this recipe as a basic guideline to go stir-fry crazy with whatever you have lying around.

Rice noodles can also be eaten hot or cold, so make up a big batch to enjoy for lunches or dinners throughout the week. For more rice noodle recipes, check out these 5-minute peanut noodles, vegan rice paper rolls, and this chickpea stir-fry and rice noodle salad.

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What are Singapore noodles?

Singapore noodles are a savoury stir-fry dish often comprising vermicelli rice noodles, vegetables, aromatics, curry powder, meat, and beaten egg. It is a fairly dry dish, with a yellow colour that comes from the turmeric in the curry powder.

Where do Singapore noodles come from?

Despite the name, Singapore noodles seem to have been created by chefs in Hong Kong in the mid-20th century. It is believed that they wanted to make something exotic, hence the addition of curry powder and the name 'Singapore', which was not as well-known at the time.

This is why you'll actually find Singapore noodles in Chinese takeaways. I haven't been to Singapore myself, but apparently you're unlikely to come across this dish there.

How to make these noodles vegan

This recipe uses tofu to replace the meat and egg components in Singapore noodles. You start by gently 'scrambling' the tofu, setting it aside while you cook the other ingredients, then adding it back in at the end to absorb all the delicious flavours.

The other ingredients are what you'd expect to find in any other Singapore noodles – crunchy stir-fried veg, a whole host of Asian-inspired flavours, and the all-important curry powder.

How to make vegan Singapore noodles with tofu

Place the vermicelli noodles in a pan or large bowl, then pour over enough boiling water to fully submerge them. Leave to soften for a few minutes (or according to package instructions), then drain and set aside (see notes).

Place the drained tofu in a bowl and mash it gently using a fork, masher, or wooden spoon. It may help to cut the tofu into smaller pieces before mashing, but don't over-mash as it's good to have a mix of bigger and smaller chunks.

Heat a large pan or wok on medium heat. Once hot, add one tablespoon of the sesame oil and the mashed tofu. Fry for around 4-5 minutes, stirring regularly until the tofu starts to turn slightly golden. (If the tofu seems to be sticking at any point, reduce the heat and add a touch of extra cooking oil to the pan.)

At this point, add half a tablespoon of the curry powder and a splash of water. Mix well, cook for another minute, then remove and set aside.

In the same pan, heat the other tablespoon of sesame oil on medium/high heat and then add the julienned spring onions, carrot, red pepper, and mangetout. Stir-fry for a few minutes, before adding the garlic and cooking for another minute.

Next, add the tamari/soy sauce, agave syrup, curry powder, and turmeric. Cook for a couple of minutes, then add the tofu back to the pan. Cook this for another minute or so, allowing the tofu to absorb some of the flavours.

Finally, add the rice noodles and lime juice to the pan.

Reduce the heat and cook for a further two minutes, stirring the noodles regularly to coat them and prevent them from sticking. Serve warm.

Serving suggestions

I like to top these Singapore noodles off with a dash of soy sauce and a few slices of spring onion. You could also add crushed peanuts, fresh chilli, your favourite hot sauce, or a side of stir-fried cucumber.

Recipe FAQ

Variations and tips

• Tofu: If not using extra-firm tofu, you may want to press it first to remove more water.
• Other veg: This recipe is a guideline only – feel free to use smaller amounts or add in anything else you have lying around (e.g. onion, cabbage, broccoli, baby sweetcorn). 
• Agave syrup/nectar: If you don’t have agave syrup, you can replace this with maple syrup or sugar (I’d go with a soft brown sugar).
• Add some heat: To give the dish a little kick, try adding fresh chilli or a tablespoon of hot sauce such as sriracha.
• Lime juice: You can easily swap this out for another acidic ingredient such as rice wine vinegar (approx. two tablespoons).
• Kala namak: If you have kala namak (a.k.a. black salt), you can add a little bit to the tofu during cooking for a slightly eggy flavour. See also this recipe for eggy scrambled tofu. 
• Shaoxing wine: If you have Chinese Shaoxing wine, by all means add a splash to this dish (note that this may not be gluten-free).

How to store Singapore noodles

The great thing about rice noodles is that you can enjoy them hot or cold, so make a big batch to use for lunches or dinners throughout the week.

Refrigerate: Store the noodles in the fridge in an airtight container or resealable bag for up to four days. You can enjoy them cold or reheat them in the microwave.

Freeze: While I personally never freeze leftover noodles, you can apparently do this with decent results. I’d suggest defrosting in the fridge for several hours before reheating thoroughly in the microwave.

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• 5-Minute Peanut Noodles
• Vietnamese-Style Rice Paper Rolls
• Teriyaki Tempeh Stir-Fry
• Crispy Tofu Stir-Fry
• Grilled Teriyaki Tofu Steaks
• King Oyster Mushroom Steaks
• Teriyaki Grilled Aubergine
• Smoked Tofu Risotto with Lemon & Basil

You can also check out my full list of vegan mains.

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