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Large pan of vegan Singapore noodles (rice vermicelli noodles)

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.
Course Main Course
Cuisine Vegan
Keyword Gluten free Singapore noodles, vegan Singapore noodles
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 334kcal


  • Cutting Board
  • Knife
  • Large pan
  • Large bowl
  • Jar(s)


  • 200 grams (7 oz) rice vermicelli noodles
  • 1 ½ C carrots , thinly sliced (about 2 medium carrots)
  • 1 ½ C bell peppers , thinly sliced (about 1 large; any color; I use red)
  • 1 ½ C snow peas
  • 1 C onion , thinly sliced (about 1 medium onion)
  • 4-6 cloves garlic , minced
  • 2 ½ C bean sprouts
  • 2 tbsp oil (cooking oil for high heat; I like avocado oil)
  • green onions , to serve (optional)


  • 1 C vegetable broth
  • 4 tbsp tamari (or soy sauce if not gluten free)
  • 1 tbsp sugar
  • 2 ½-3 tbsp curry powder
  • 2 tbsp sesame oil
  • ½ tsp black pepper


  • 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.
  • Strain away the hot water and rinse with cold water to stop the cooking process.
  • Prepare all the vegetables, as above.
  • Mix all the sauce ingredients together. I like to shake them in a glass jar.
  • Get all the vegetables, noodles and sauce ready next to a large pan or wok.
  • Heat the 2 tbsp cooking oil in the pan over medium-high heat.
  • Add the onion and sautee for 2 minutes, until it starts to turn transparent.
  • Next, add the garlic and cook for another minute.
  • 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.
  • Add the snow peas and toss around for another minute. Next, add noodles and sauce to the pan.
  • 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).



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.


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