Vegan Singapore Noodles

Total time45 min

Prep time20 min

Cook time15 min

4.5

(5)

This is one of those weeknight dinners that looks and tastes like it came from a seriously good takeout spot, but comes together in your own wok in under 30 minutes. Silky rice vermicelli gets tossed in a punchy sauce built from soy, curry powder, sesame oil, and a touch of white pepper — it's fragrant, a little smoky, and deeply satisfying. Crispy pressed tofu brings the protein and texture, while red bell pepper, bean sprouts, and scallions keep things bright and fresh. Every single ingredient here is plant-based by nature, so there's no swapping or substituting required — this dish is the real deal without any compromise. The high-heat stir-fry method is key: cooking the tofu undisturbed until golden, then building the rest of the dish in the same wok, means maximum flavor with minimal cleanup. Finish with a squeeze of lime and a handful of cilantro and you've got a bowl that serves four and genuinely earns its place in the regular rotation.

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Ingredients

4 servings

For the noodles

6 oz dried rice vermicelli noodles

For the sauce

3 tbsp soy sauce
1 tbsp curry powder
1 tsp sesame oil
1 tsp sugar
¼ tsp white pepper

For the stir-fry

2 tbsp vegetable oil, divided
7 oz extra-firm tofu, pressed and cut into ½-inch cubes
1 red bell pepper, thinly sliced
2 cups bean sprouts
3 scallions, cut into 1-inch pieces (green parts only for lower fodmap)
2 cloves garlic, minced
1 tsp fresh ginger, grated
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Place the rice vermicelli in a large bowl and cover with boiling water. Soak for 4–5 minutes, until the noodles are pliable and just tender but still have a slight chew. Drain in a colander, rinse briefly under cold water, and set aside.
2
In a small bowl, whisk together the soy sauce, curry powder, sesame oil, sugar, and white pepper until the curry powder is fully dissolved. Set the sauce aside.

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