Vegan Singapore Noodles Recipe (Gluten Free)
Enjoy this simple and tasty vegan Singapore noodle recipe anytime! With a delicious and flavorful sauce, these curry rice vermicelli noodles are a fantastic weeknight dinner.
Servings 4 Servings
Calories 334kcal
Ingredients
- 200 grams rice vermicelli noodles (7 oz)
- 1 ½ cups carrots , thinly sliced (about 2 medium carrots)
- 1 ½ cups bell peppers , thinly sliced (about 1 large; any color; I use red)
- 1 ½ cups snow peas
- 1 cup onion , thinly sliced (about 1 medium onion)
- 4-6 cloves garlic , minced
- 2 ½ cups bean sprouts
- 2 tablespoons oil (cooking oil for high heat; I like avocado oil)
- green onions , to serve (optional)
Sauce
- 1 cup vegetable broth
- ¼ cup tamari (or soy sauce if not gluten free)
- 1 tablespoon sugar
- 2-3 tablespoons curry powder (I use a mild "Jamaican Curry" powder. If your curry powder is strong, start with 1 tablespoon and add more as needed.)
- 2 tablespoons sesame oil
- ½ teaspoon black pepper
Instructions
- Place the rice vermicelli noodles into a large bowl and cover with boiling water (can boil the water on the stove or in a kettle). Let sit until the noodles are softened, about 1 -2 minutes.200 grams rice vermicelli noodles
- Strain away the hot water and rinse with cold water to stop the cooking process.
- Prepare all the vegetables, as directed above.1 ½ cups carrots, 1 ½ cups bell peppers, 1 ½ cups snow peas, 1 cup onion, 4-6 cloves garlic, 2 ½ cups bean sprouts, green onions
- Mix all the sauce ingredients together. I like to shake them in a glass jar.1 cup vegetable broth, ¼ cup tamari, 1 tablespoon sugar, 2-3 tablespoons curry powder, 2 tablespoons sesame oil, ½ teaspoon black pepper
- Get all the vegetables, noodles and sauce ready next to a large pan or wok.
- Warm some cooking oil in the pan over medium-high heat.2 tablespoons oil
- Add the onion and sauté for 2 minutes, until it starts to turn transparent.1 cup onion
- Next, add the garlic and cook for another minute.4-6 cloves garlic
- Toss in the carrots and cook for 2 -3 minutes, until they start to soften. Then add the bell pepper for another 2-3 minutes.1 ½ cups carrots, 1 ½ cups bell peppers
- Add the snow peas and toss around for another minute. Next, add noodles and sauce to the pan.1 ½ cups snow peas
- Toss everything around so the sauce and vegetables are well mixed into the noodles. Then add the bean sprouts, toss to combine, then turn the heat off and take the pan away.
- Serve topped with green onion (optional).green onions
Notes
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition
Serving: 1Serving | Calories: 334kcal | Carbohydrates: 43g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 787mg | Potassium: 650mg | Fiber: 9g | Sugar: 13g | Vitamin A: 11454IU | Vitamin C: 84mg | Calcium: 100mg | Iron: 4mg