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singapore street noodles

Singapore Street Noodles: 15-Minute Effortless Vegan Recipe

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.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Course Appetizer, Main Course
Cuisine Asian
Servings 4

Equipment

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.
 
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.
Tried this recipe?Let us know how it was!