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.
Ingredients
- 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.
More recipes you'll love!
If you like this recipe for vegan Singapore noodles you might want to check out some of our other awesome easy vegan recipes:
If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
Loved this? Don’t forget to rate it below!
Vegan Singapore Noodles
Equipment
Ingredients:
- 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
garnish
- green onion
- cilantro
Instructions
- 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.
Nutrition
* nutritional information is calculated by online tools and may not be 100% accurate.
Gloria says
You can never go wrong with ANY kind of noodle dish. I love the sound of this. Even a meat eater would have a hard time not devouring this for dinner any night of the week.
Cheese Curd In Paradise says
What a beautiful meal and ready in 15 minutes! That is my kind of dinner. My little guys love bell peppers, and this is so full of color! I can't wait to give it a try.
krissy says
such a beautiful presentation with bright vegetables. it looks delicious! i will be adding it to my menu this week.
Jacque Hastert says
This would work for everyone! I love all the combined flavors and veggies in this delicious authentic dish.
Cathy says
This dish looks delicious, inviting and simple to make! What a great dish all by itself or as a side dish! YUM!!!
Valentina says
Such beautiful, fresh and healthy ingredients! And those noodles! Oh my those noodles! I want a bowl of this immediately!
Ashley says
This looks so tasty!!! I can't wait to try them : )
Courtney says
I can't wait for you to try them either!! Hope you love them as much as we do 🙂
Mimi says
I'll try to make it again but it did not turn out like the picture above. The noodles were very dark brown from the soy sauce and Garam Masala. Also, it was way too much Garam Masala for me, its all I tasted.
Courtney says
Hi Mimi, the recipe calls for tamari which is lighter in colour than soy sauce so that would definitely account for the difference in colour from the photos. If the garam masala was too much for you, I'd suggest you try putting in half next time. Thanks for your feedback!
Erin says
I agree, too much garam masala. I think the measurements for the turmeric and garam masala were switched. There should be more turmeric to make it bright yellow.
Magda says
Hello, this looks Delicious!! but, what is the number of servings??
Courtney says
It can serve 4 if you are using it as a main, and 6 as a side.
Yatika says
This is one the best article i have ever seen in my life you are inspiration for youth keep continue these type of articles thank you.
Alex says
The flavours in this dish are perfectly balanced, and we love how easy it is to prepare. We are trying to eat more meat-free meals, and this is a favourite recipe!
Carrie Robinson says
This looks and sounds so flavorful! Can't wait to make this. 🙂
Courtney says
Thank you!
Claudia Lamascolo says
What great flavors in this and we love noodles, on my list to make soon~!
Courtney says
I hope you get a chance to enjoy it!
Kim Guzman says
My love for noodles runs deep and this recipe makes me so happy. So quick and easy and delicious. It's the perfect quick meal.
Courtney says
Thank you! I'm so glad you enjoyed them.
Andrea says
You can't beat Noodles, veggies and an extremely flavorful sauce for a quick and easy meal. This is absolutely fantastic!
Courtney says
Thank you so much!
Chris Collins says
Now these are my kinda noodles! Just 13mins to make too, perfect for tomorrow's lunch!
Courtney says
They are so perfect for lunch!
Patty at Spoonabilities says
This is an amazing noodle dish and always a family pleaser! Just love the cabbage in this recipe. It's amazing!
Courtney says
Thank you so much!
Katie says
Made this for company this past weekend - doubled it - absolutely delicious, easy, company worthy. An instant 'make again' recipe. Thank you Courtney!