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    Home » Recipes » Vegan Singapore Noodles with Tofu (Gluten-Free)

    Vegan Singapore Noodles with Tofu (Gluten-Free)

    Sep 21, 2020 by The Pesky Vegan | 10 Comments

    135 shares
    Jump to Recipe >

    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.

    Vegan Singapore Noodles with Tofu

    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.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Overhead Shot of Bowl of Tofu Stir-Fry and Rice Noodles

    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

    Vegan Singapore Noodles Ingredients

    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.

    Mashed Tofu in Bowl

    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.

    Vegetables Frying in Wok

    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.

    Picking up Tofu Stir-Fry with Chopsticks

    Recipe FAQ

    Which noodles should I use?

    This recipe uses rice noodles, but you can use any type of noodles you like. Just note that the cooking/softening time will vary depending on the variety, and you may want to check that they’re vegan and/or gluten-free (i.e. they don't contain egg, wheat, etc.).

    Is this recipe gluten-free?

    If you need to make this recipe 100% gluten-free, be sure to use rice noodles as well as a GF soy sauce or tamari.

    How do I stop rice noodles from sticking together?

    For the best results, prepare the noodles ‘to order’ so that you can drain them and immediately add them to the pan. If they’re sitting around on their own after draining, you can either toss in some sesame oil or cool them down with cold running water.

    Variations and tips

    Vegan Singapore Noodles with Tofu Close-Up
    • 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.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    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.

    Vegan Singapore Noodles with Tofu Close-Up

    Vegan Singapore Noodles with Tofu (Gluten-Free)

    The Pesky Vegan
    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.
    4.80 from 5 votes
    Rate this Recipe Print Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Asian-inspired, Gluten-free, Vegan
    Servings 2
    Calories 522 kcal

    Ingredients
     

    • 4 oz (120 g) vermicelli rice noodles
    • 2 tablespoons sesame oil (divided)
    • 8 oz (225 g) extra-firm tofu, drained
    • 1½ tablespoons medium curry powder (divided)
    • 4 spring onions, julienned
    • 1 medium carrot, julienned
    • 1 red pepper, deseeded and julienned
    • One handful (75 g) mangetout, julienned
    • 3 garlic cloves, finely chopped
    • 2 tablespoons tamari or soy sauce
    • 1 tablespoon agave syrup or maple syrup
    • ½ teaspoon turmeric
    • Juice of 1 lime
    Prevent your screen from going dark

    Instructions
     

    • 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 about preparing these 'to order'). For other noodle types, prepare according to package instructions.
    • 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. 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. (If the tofu seems to be sticking at any point, reduce the heat and add a touch of extra cooking oil to the pan.)
    • 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.
    Rate this recipe 👇

    Notes

    Avoid sticky noodles: For the best results, prepare the noodles ‘to order’ so that you can drain them and immediately add them to the pan. If they’re sitting around on their own after draining, you can either toss in some sesame oil or cool them down with cold running water.
    Noodles: You can use any type of noodles you like for this dish. Just note that the cooking/softening time will vary depending on the variety, and you may want to check that they’re vegan and/or gluten-free.
    Tofu: If not using extra-firm tofu, you may want to press it first to remove more water.
    Julienne: This is a technique whereby food (often veg) is cut into long thin strips. In a stir-fry recipe, it helps to cook the veg quickly and evenly. If you want more julienne action, check out this courgette and carrot salad with peanut dressing.
    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). You could also simply omit this ingredient, but it helps to give a nice sweet balance.
    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).
    Gluten-free: To make this recipe 100% gluten-free, be sure to use a GF soy sauce or tamari. You’ll also want to make sure that you use gluten-free noodles (rice noodles are naturally gluten-free).
    Storage: Store the Singapore noodles in the fridge in an airtight container or resealable bag for up to four days. Enjoy cold or reheat in the microwave.
    If you liked this recipe, you might also enjoy:
    • 5-Minute Peanut Noodles
    • Chickpea Stir-Fry with Peanut Sauce
    • Vietnamese-Style Rice Paper Rolls
    • Teriyaki Tempeh Stir-Fry
    • Crispy Tofu Stir-Fry
    • Grilled Teriyaki Tofu Steaks
    • King Oyster Mushroom Steaks
    • Smoked Tofu Risotto with Lemon & Basil
     
    * The nutrition info below is for one serving, based on a total of two servings.

    Nutrition

    Calories: 522kcalCarbohydrates: 78gProtein: 15gFat: 17gSaturated Fat: 3gSodium: 1210mgPotassium: 662mgFiber: 6gSugar: 15gVitamin A: 7650IUVitamin C: 111mgCalcium: 115mgIron: 5mg
    Nutrition Facts
    Vegan Singapore Noodles with Tofu (Gluten-Free)
    Amount Per Serving
    Calories 522 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 3g19%
    Sodium 1210mg53%
    Potassium 662mg19%
    Carbohydrates 78g26%
    Fiber 6g25%
    Sugar 15g17%
    Protein 15g30%
    Vitamin A 7650IU153%
    Vitamin C 111mg135%
    Calcium 115mg12%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword vegan Chinese food, vegan noodles, vegan takeaway
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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    Comments

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      Recipe Rating




    1. Toni Leach

      May 07, 2021 at 7:08 pm

      5 stars
      Simple, easy, quick, versatile and tasty. What more can you ask. This is a keeper. Loved it.

      Reply
      • The Pesky Vegan

        May 08, 2021 at 10:29 am

        Thanks for the review Toni, glad you enjoyed it!

        Reply
    2. Vicky

      October 04, 2020 at 1:19 pm

      5 stars
      Tasty! It’s so quick and easy - thanks X

      Reply
      • The Pesky Vegan

        October 05, 2020 at 9:00 am

        Thanks for the review!

        Reply
    3. Paul Nelson

      September 29, 2020 at 5:31 pm

      4 stars
      Good stuff- definitely agree about adding a couple of things!

      Reply
      • The Pesky Vegan

        September 29, 2020 at 8:17 pm

        Glad you enjoyed, cheers for the review!

        Reply
    4. Elizabeth Wright

      September 24, 2020 at 6:46 pm

      5 stars
      Just made this for tonight's meal, another resounding success. I added salt and pepper at the end as I only had a low salt soy sauce and a splash of Sriracha to give it a bit of a kick. Will definitely be making this again.

      Reply
      • The Pesky Vegan

        September 24, 2020 at 10:23 pm

        Glad you enjoyed Liz - thanks very much for the review!

        Reply
        • Exhausted Narwhale

          September 11, 2022 at 2:51 pm

          5 stars
          Simple recipe to follow, halved the qualities as I was just feeding myself. It was so tasty and definitely one I'd make again as I love Singapore noodles!

          First one I have tried of his, there will be more

          Reply
          • The Pesky Vegan

            September 12, 2022 at 1:27 pm

            Thanks very much for the review - I haven't had this myself for a little while so cheers for the reminder to make it again!

            Reply

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