With fresh vegetables, tofu, vermicelli noodles and a homemade sauce, it’s easy to see why this is the best Singapore Noodles Recipe! Prepared in under 30 minutes, it’s a perfect week-night dinner!
Does technology ever make you feel anxious? The dread from a drop in Instagram engagement? Or perhaps the obligation to respond to a work email on the weekend?
Technology has connected us in ways we never thought possible. We have knowledge at the tips of our fingertips. The ability to speak to individuals from any country and have anything we want delivered to our door. Like all things in life, this accessibility comes at a cost. Misinformation, the sale of our personal information, and loneliness has been defined as the next public health epidemic, yet we’ve never been more connected. With applications designed to capture our attention, technology related problems is real. But, do you think it would be possible to live in a world without it? I’m not naive enough to believe that this is the answer.
With the negative elements technology attributes to, there are also many positives. Many people use this tool to operate their business, organise social gatherings and coordinate pickups if their children are sick. But, that’s the thing – technology is a tool. The problem isn’t technology itself, but rather how we choose to use it. As we “Marie Kondo” our houses to find space in our physical world, what if we placed the same intention towards our digital worlds?
Last month, I started a digital detox. I transferred my phone to grey-scale, turned off my notifications and I deleted my applications. Gradually I’ve reinstalled the apps I need. It’s been an interesting experiment, a form of digital minimalism. It’s been liberating to reevaluate what’s important to me and what holds purpose. Since starting, I feel more focused on the applications which add value. What impacts my closest relationships, my health and my creative projects. Even though technology can impact my life, it doesn’t have to be a negative influence. I have the power to choose.
A major decision from this detox was to delete UberEats, permanently. As much as I loved my Friday-night noodles, ordering take-away does not align with my values. It does not promote social gatherings, it’s mostly delivered with single-use plastic and the food is rarely healthy. Instead, I learned how to make my own Friday-night noodle box. I can say with complete confidence that this Singapore Noodles Stir-fry is better than Chinese Takeaway!
What’s even better is that it’s healthy, perfect for gatherings with friends and it’s easy to put together with the veggies you have available in the fridge! I’m sure you’ll love this recipe as much as I do. 🙂
Vegan Singapore Noodles FAQ & Tips!
Singapore Noodles are traditionally prepared with thin rice noodles like vermicelli, shrimp, Chinese BBQ pork, egg, capsicum (bell peppers) and the famous Singapore Noodles sauce.
What’s fantastic about this recipe is that it’s adaptable to whatever vegetables you have available! For an easy Vegetarian Singapore Noodle or Vegan Singapore Noodle variation, replace the shrimp and pork with a mouth-watering Chinese BBQ Char Siu Tofu.
When consuming a gluten-free diet, it’s necessary to check all listing on each ingredient to ensure it’s aligned with your nutritional restrictions.
The key ingredients to look out for are:
Noodles – Although vermicelli noodles are traditionally gluten-free, many brands include gluten as a filler. Be sure to purchase a gluten-free brand or one without gluten ingredients.
Soy Sauce – Surprisingly most soy sauce brands contain gluten. If you’re mindful of your gluten intake, Tamari sauce is a perfect alternative.
There are a few elements which make Singapore Noodles taste like Chinese Takeaway:
1. Chinese BBQ (Char Siu) – The secret ingredient to Chinese Takeaway Singapore Noodles is the Chinese BBQ Sauce (Char Siu) Pork.
Although this step can be left out, trust me, it’s easy to prepare and will transform this dish! Marinate your protein in a homemade Char Siu sauce and pan cook or bake.
2. Singapore Noodles Sauce – The key to any delicious Singapore Noodles Stir-fry is the sauce. This can be prepared in under 5-minutes with soy sauce, curry powder, and Shaoxing wine.
Creating delicious Chinese BBQ (Char Siu) Tofu is easy with the help of this recipe and a few ingredients lying around the pantry. Although this step can be left out, it’s easy to prepare and it will transform your dish from awesome to mouth-watering incredible!
1 tsp Chinese 5-spice
1 tbsp Soy Sauce or Tamari Sause
1 tbsp Honey or Maple Syrup
2 tbsp Hoisin Sauce
1 tbsp Tomato Paste
Mix all the ingredients together, stir the tofu through the marinade and rest for a minimum of 20 minutes. Bake in the oven on 180 degrees for 20 minutes.
Vegan Singapore Noodles Stir-Fry with Tofu
Chinese BBQ (Char Siu) Tofu (optional)*
- 1 tsp chinese 5-spice
- 1 tbsp soy sauce or tamari sauce
- 1 tbsp organic honey or maple syrup
- 2 tbsp hoisin sauce
- 1 tbsp tomato paste
- 250g firm tofu water drained and tofu cubed, 2cm pieces
Singapore Noodles Sauce
- 4 tbsp soy sauce or tamari sauce
- 4 tbsp shaoxing wine or chinese cooking wine
- 2 tsp curry powder
- 2 tsp organic honey or maple syrup
Singapore Noodles Stirfry
- 200g rice vermicelli noodles cooked as per packet instructions
- 2 tbsp rice bran oil
- 3 garlic cloves peeled and minced
- 1 tbsp ginger peeled and grated
- 1 red capsicum (bell pepper) seeded and sliced
- 2 carrots peeled and julienned
- 200g sugar snap or snow peas discard the stem and string
Chinese BBQ (Char Siu) Tofu (optional)*
- In a large bowl, combine the Chinese 5 spice, soy sauce, organic honey/maple syrup, hoisin sauce and tomato paste ingredients together. Stir the tofu through the marinade and allow to rest for a minimum of 20 minutes. Bake in the oven on 180 degrees for 20 minutes. Set aside to cool.
Singapore Noodles Sauce
- In a small bowl, combine the soy sauce, shaoxing wine, curry powder and honey/maple syrup. Set aside for later.
Singapore Noodles Stir Fry
- Place the vermicelli noodles in a large bowl filled with boiling water. Soak as per packet instructions. Drain and set aside.
- Preheat a wok and the brown rice bran oil on a medium to high heat. Add the garlic and ginger, cook for 2 minutes. Add the red capsicum, carrot and sugar snap peas and stir fry for 4-5 minutes or until tender.
- Add the cooked vermicelli noodles, char siu tofu and singapore noodles sauce. Toss through the vegetables until everything is evenly distributed and well coated. Serve with fresh cilantro and finely chopped spring onions. Bon Appètit! 🙂
Equipment: This recipe may contain links to products and equipment that I use and love myself. The links may contain affiliate links, meaning if you click the link and make a purchase, I may receive a small commission, at no additional cost to you.
Nutrition: The information shown is an estimate provided by an online nutrition calculator and does not include any other condiments or garnishes. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.
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Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approach to food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.