If you love vibrant, colorful, and flavorful dishes, you’re in for a treat with vegan Singapore-style noodles. This stir-fry combines tender vermicelli rice noodles, crunchy vegetables, aromatic spices, and yuba for a quick and satisfying meal.
About Singaporean Cuisine
While packing to move abroad from Massachusetts way back in my 20s, I sat down with the movers for a coffee break. “Where are you moving to?” asked one of the Gentle Giants. I explained that my husband and I were heading to Singapore for a few years. “Oh I’ve heard of it,” he responded, “isn’t it a multi-ethnic city/state in Southeast Asia?” He was right and I was impressed!
Singapore’s population is primarily made up of four main ethnic groups: Chinese, Indian, Malay and Eurasian. This mix is reflected in it’s phenomenal cuisine.
Singapore-Style Noodles Influence
The blend of traditional Chinese and Indian ingredients lend delicious flavors to these Singapore-Style Noodles. The curry powder (this is my favorite) adds a warming spice, the soy sauce and sesame oil give depth to the dish and the vinegar lifts and brightens the flavors.
Nutrient Rich
You’ll enjoy lots of health-promoting fiber, vitamins, and plant-based protein in this wholesome dish. Cabbage, in particular, is a cruciferous vegetable that contains antioxidants, immune boosting components and may reduce risk for heart disease.
Yuba
Have you heard of Yuba? It’s made from soy beans and adds a chew to plant-dishes dishes…some might say a bit like chicken.
Yuba is a nutrient-rich food and is a versatile ingredient in a variety of dishes particularly in stir-fries. I purchase it at my local Asian supermarkets and love it in this noodle dish. This ingredient is optional in the stir fry but adds a little something special if you can find and want to give it a try.
Simple and Flavorful
Once you’ve prepped your ingredients, the stir-frying process is quite simple, making this dish ideal for busy weeknights. Make a batch and enjoy it all weeklong!
If you love simple to prepare Asian flavored dishes, try this Ginger Miso Soup or Japanese Chilled Tofu Dish.
Enjoy!
Singapore-Style Noodles
Ingredients
- 8 ounce rice vermicelli noodles
- 1 cup bite-sized pieces of yuba optional
- 1 medium onion, sliced into thin half moons
- 4 cloves garlic, minced
- 1½ tablespoons fresh minced ginger
- 3 cups thinly sliced cabbage
- 3 cups thinly sliced red bell pepper
- 3 cups halved snap peas
- 3 tablespoons curry powder Sun Brand Madras Curry Powder is my favorite
- 1½ tablespoons sherry vinegar
- 3 tablespoons low sodium soy sauce
- 1½ tablespoons agave syrup
- ½ teaspoons salt or to taste, will depend on your curry powder and soy sauce
- ½ cup chopped basil or cilantro
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the noodles and yuba according to package instructions. Set aside.
- Heat the oil in a wok or large saute pan over medium heat.
- Add the onion, garlic and ginger and cook for 10 minutes stirring occasionally.
- Add the curry powder. Stir to incorporate with the vegetables and heat for 1 minute.
- Stir in the cabbage, pepper and snap peas. Cook for 6-8 minutes until somewhat softened.
- In a small bowl, combine the vinegar, soy sauce and agave.
- Add the noodles, yuba and sauce to the vegetables and stir to mix. Heat until warmed. Season with salt to taste.
- Stir in the basil or cilantro and serve topped with sesame seeds.
