Vegan Singapore noodles - curry flavoured rice vermicelli noodles tossed with stirfried cabbage, red pepper and shiitake mushrooms. This easy vegan version of the popular take-out dish Singapore noodles is ready to eat and on the table in under 15 minutes!
Full of flavour, 15 minutes to the table, and loved by our picky 11 year old, these vegan Singapore noodles are a weeknight hero in your dinner repertoire. You can eat them on their own for an easy meatless dish, or round it out with your favourite protein for a more complete meal.
What's so great about these noodles?
- 15 minutes side dish or light meal - stirfrying the veggies and quick cooking rice noodles gets this dish on the table quickly. Try these noodles as a light meal or as a side dish.
- Veggie packed - these noodles are packed full of healthy veggies and fibre!
- Versatile - I've used cabbage, red peppers and mushrooms as the veggies here, but this dish is highly adaptable and you can use a mix of whatever veggies you have on hand.
- Rice noodles - use thin vermicelli rice noodles for this dish.
- Napa cabbage - if you can't find this, finely shredded green cabbage works well too.
- Shiitake mushrooms - I love the flavour of shiitake mushrooms, but you could also use cremini here.
- Red pepper & onion - any kind of pepper or onion will work.
- Tamari - you could also use regular soy sauce.
- Shaoxing wine - if you can't find this cooking sherry is a great alternative.
- Sesame oil - has a flavour of its own, but can be swapped for any oil in a pinch.
- Turmeric - adds a beautiful golden color to the noodles.
- Garam masala - use a high quality garam masala for the best flavour.
- Garlic and ginger - the base of every good stirfry.
How to make vegan Singapore noodles
Prepare your rice vermicelli noodles according to the package directions. The noodles I used just needed to be soaked in hot water for 3 minutes.
Heat a large wok over medium-high heat and add the sesame oil. When the oil is hot, add the sliced onions, peppers and mushrooms to the wok along with the turmeric, garam masala and ginger and onion. Stiry fry for about 2 minutes.
Add the cabbage and cook until it is wilted and soft - about a minute or two.
If you have substituted napa cabbage for green cabbage cook your cabbage for a few minutes before you add the other veggies as it is much tougher than napa cabbage and takes longer to cook
Add the Shaoxing wine (or cooking sherry), tamari, and water to the wok and reduce the heat to low. Add the drained noodles and toss to combine thoroughly.
I like to serve my vegan Singapore noodles garnished with chopped green onions and cilantro. You can also add chopped peanuts if you are looking to add some extra texture and protein.
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Vegan Singapore Noodles
- 2 Tablespoon sesame oil
- 1 red pepper - sliced thinly
- 4 cups shredded napa cabbage - or very thinly sliced green cabbage
- 2 cups sliced shiitake mushrooms - or cremini mushrooms
- 1⁄2 onion - sliced thinly
- 1 clove garlic - crushed
- 1 teaspoon minced ginger
- 4 Tablespoons tamari
- 4 Tablespoons Shaoxing wine - or cooking sherry
- 2.5 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1⁄4 cup water - or more as needed
- 7 ounces instant thin rice vermacelli
- green onion
- Prepare noodles according to package directions and set aside. I used instant rice vermicelli and soaked the noodles in a bowl of warm water for 2 minutes and drained.
- Heat a large wok to medium-high heat and add the sesame oil. While the wok heats up, prepare your vegetables.
- Add the red pepper, mushrooms, and onion to the wok along with the garlic, ginger, garam masala and turmeric. Stir fry the vegetables for 2-3 minutes.
- Add the napa cabbage to the wok and stir fry for another 2-3 minutes, or just until the cabbage has softened.
- Add the Shaoxing wine (or cooking sherry), tamari, and water to the wok and reduce the heat to low. Add the drained noodles and toss to combine thoroughly.
- Garnish with green onions and cilantro and serve with your favourite protein.
* nutritional information is calculated by online tools and may not be 100% accurate.