Try out these Singapore street noodles that are succulent, full of veggies, and quick to make. It gets the right balance between the essence of street food and the authenticity of Singaporean flavors, minus the meats and protein for a healthy vegan meal.
These Singapore street noodles are the perfect name for the game if you’re looking for a hot and spicy delight.
It is a wholesome dish brimming with a variety of nutritious vegetables that is surprisingly filling.
And to take things even further, this dish is filled with the umami flavors of soy sauce, the savoriness of vinegar, the aroma of onions and garlic, and the crunchiness of carrots and capsicum will make you feel like there’s a party in your mouth!
Trust me, this quick dinner recipe is the way to go when you get a sudden hit of hungriness, and don’t have time to spend the whole day in the kitchen.
What Makes This Singapore Street Noodles Recipe Different from the Original?
The OG Singapore noodles are very protein-heavy. They incorporate a ton of meat like pork, shrimp, and sometimes even chicken.
They use rice vermicelli noodles engulfed in a sweet and tangy sauce and include veggies like onions, capsicum, and napa cabbage, topped with a fried egg.
What makes my iteration of Singapore noodles unique is that there is no meat involved, and the use of curry powder and kadai masala powder to spunk up this meal.
Tools You’ll Need
- Wok: You can also use a heavy-bottomed skillet to make the noodles.
- Strainer: To drain the water of noodles after boiling them.
- Spatula: To saute and stir.
- Pot: To make vegetable broth.
Ingredients in This Singapore Street Noodles Recipe
Rice Noodles: They are a healthier alternative to normal pasta and noodles as they don’t contain any durum wheat, have low sodium, and are also gluten-free. Plus, these noodles have a nice and soft texture after cooking.
Scallions: I find scallions to be so versatile and they infuse so much flavor to the dish.
Red Onions (optional): They have a strong and intense flavor and aroma. Some people find it off-putting, but I like them. You can add more scallions, or use white onions for milder and sweet flavor.
Veggies: These Singapore street noodles are nothing without the addition of veggies such as carrots, capsicum, and cabbage. They are very healthy and you can use the remains of them to make vegetable broth.
Ginger and Garlic: They instantly lift the flavor of the noodles. You’re gonna need them in 2 ways: firstly, chopped to add them to the sauce, and secondly, a good-quality paste to cook in the wok.
Soy Sauce: I use low-sodium soy sauce to limit the salt intake in my body, but you can for full-sodium option as well.
Vinegar: To add a bit of acidity to the noodles.
Red Chili Sauce: It brings some heat and tanginess to the dish at the same time. You can also mix red chili flakes with ketchup to achieve the desired spiciness.
Curry Powder: Mix together coriander powder, garam masala powder, and turmeric powder, and you’ll have an amazing flavor enhancer!
Kadai Masala Powder (optional): Curry powder should be sufficient, but I also like to add kadai masala powder to give the noodles a distinctive flavor.
Corn Starch: They are used to make the sauce thick and give it a runny texture.
Vegetable Broth: Soake the remains of veggies you’re using in boiling water for 30 minutes to make a broth or get a store-bought broth.
Water
Oil
How to Make Singapore Street Noodles
Boil the noodles:
Boil water in a pot, add oil and salt, and then add the noodles. Cover and cook for 7-8 mins or till al dante.
Drain the water, and rinse the noodles with cold water to prevent over-cooking, and set them aside.
Fry the veggies:
Heat oil in a wok, add scallions, and red onion, and saute on high flame for 30 secs. Then add ginger-garlic paste and mix well.
Add chopped capsicum, cabbage, carrots, and salt, and saute them for a minute on high flame.
Make and add the sauce:
In a bowl, add vegetable broth, soy sauce, vinegar, red chili sauce, chopped garlic and ginger, and curry powder. Mix well
Add the prepared sauce to the wok, and mix properly. Then make a corn slurry, and pour it over the sauce slowly while simultaneously stirring, to thicken the sauce.
Combine with noodles:
Now, combine the noodles with the sauce, and sprinkle kadai masala powder, onion greens, and red onions on top.
Your Singapore street noodles are ready to be served.
Tips & Variations
Use lemon juice/mirin instead of vinegar: Lemon juice is a great alternative to vinegar to add in this Singapore street noodles recipe. You can also use mirin to make noodles to make it more traditional.
Add tofu for protein: I basically took every source of protein from these Singapore noodles, but worry not, you can add vegan protein-rich ingredients like tofu.
Play with more veggies: Try to be more creative when adding veggies to make this meal more appetizing and nutritious. You can choose mushrooms, red and yellow bell peppers, or even french beans.
How to Store
These can be stored in the fridge for 2-3 days max, after that the sauce will get spoiled and ruin the noodles.
Avoid freezing them as the noodles will dry up and texture may also alter.
Why You’ll Love This Singapore Street Noodles
- It is a quick recipe that is read in under 15 minutes.
- The ingredients are readily available at any convenience store.
- It doesn’t need any meat to deliver the same nutrition and flavors.
- It is loaded with healthy veggies that are full of vitamins and minerals.
More Noodles Recipes
Please rate and comment if you make these Singapore street noodles so I know how much you like them.
Singapore Street Noodles: 15-Minute Effortless Vegan Recipe
Equipment
- Wok:
- Strainer
- Spatula
- Pot
Ingredients
For Curry Powder:
- 1 tsp Garam Masala Powder
- ¼ tsp Turmeric Powder
- ½ tsp Coriander Powder
For the Sauce:
- 1 cup Vegetable Broth
- 1½ tbsp Soy Sauce
- 1 tbsp Vinegar
- 1 tbsp Red Chili Sauce
- 4 cloves Garlic (chopped)
- ½ inch Ginger (chopped)
- Prepared Curry Powder
For Corn Slurry:
- ½ tsp Corn Starch
- 2 tsp Water
For the Noodles:
- 250 gms Rice Vermicelli Noodles
- Water as required
- 3 tbsp Oil
- 1 Spring Onion Bulb (sliced)
- 1 small Red Onion (sliced)
- 2 tbsp Ginger-garlic Paste
- 1 medium Carrot (julienned)
- 1 medium Capsicum (julienned)
- ¼ medium Cabbage (julienned)
- Salt
- Prepared Sauce
- Prepared Corn Slurry
Garnish:
- Spring Onion Greens (chopped)
- ½ small Red Onion (sliced) (optional)
Instructions
- Boil water in a pot, add oil and salt, and then add the noodles. Cover and cook for 7-8 mins or till al dante.
- Drain the water, and rinse the noodles with cold water to prevent over-cooking, and set them aside.
- Heat oil in a wok, add scallions, and red onion, and saute on high flame for 30 secs. Then add ginger-garlic paste and mix well.
- Add chopped capsicum, cabbage, carrots, and salt, and saute them for a minute on high flame.
- In a bowl, add vegetable broth, soy sauce, vinegar, red chili sauce, chopped garlic and ginger, and curry powder. Mix well
- Add the prepared sauce to the wok, and mix properly. Then make a corn slurry, and pour it over the sauce slowly while simultaneously stirring, to thicken the sauce.
- Now, combine the noodles with the sauce, and sprinkle kadai masala powder, onion greens, and red onions on top.
- Your Singapore street noodles are ready to be served.
Notes
- Use lemon juice/mirin instead of vinegar: Lemon juice is a great alternative to vinegar to add in this Singapore street noodles recipe. You can also use mirin to make noodles to make it more traditional.
- Add tofu for protein: I basically took every source of protein from these Singapore noodles, but worry not, you can add vegan protein-rich ingredients like tofu.
- Play with more veggies: Try to be more creative when adding veggies to make this meal more appetizing and nutritious. You can choose mushrooms, red and yellow bell peppers, or even french beans.
