These delicious Vegan Singapore Noodles are the perfect exotic dinner for your tastebuds!
Singapore is calling! And yes, this does not only refer to these Delicious Vegan Singapore Noodles you’ve clicked on here (cause that is definitely calling my name), but this time it’s literally calling: I’m going to Singapore!
I couldn’t be more excited! As you may have read in my previous post about ‘Fernweh’, this is a very special trip for me to go on, probably a once-in-a-lifetime opportunity – and the excitement is already giving me sleepless nights.
This trip has actually been planned a year in advance – I can’t believe the past year has gone by so quickly and now I am literally about to board the plane taking me to the beautiful place that is Singapore (at least I assume it’s beautiful, I’ve seen lots of pictures ;))
On that note – if you know of anything I should definitely check out whilst I’m there, or have any advice on Netflix shows to watch on the 13 hrs flight, send me a message 😉
One thing I am definitely looking forward to is all the vegan food there is to try. I’ve actually never been that knowledgeable with Singaporean food – simply as my Mum mainly cooked German & Italian at home and I’ve never been to a Singaporean restaurant (are there any good ones in London?). I have however seen these Singapore noodles before though I can’t remember clearly where it was – I browse the internet a lot after all 😉
Traditionally Singapore noodles fall under the category of stir fries. They are created with curried rice noodles, scrambled eggs, shrimp, pork (or other meat) and vegetables – so not very vegan friendly in it’s traditional form. After some research online I found out that nobody actually seems to be sure how the recipe originally was developed, or whether it actually came from Singapore originally.
However, seeing how wonderful and vibrant the recipe is, I was intrigued to get my own take on it and create a tasty & healthy vegan version myself!
As you will see from the recipe below, I have added fresh mango to this dish – the freshness and natural sweetness simply compliments the traditional flavours of the Singapore noodles. It was a perfect addition that made the recipe even more exciting and also added some healthy 1-of-your-5-a-day to this dish.
I love getting in some extra vitamins where possible in my dishes – especially when the dishes turn out so delicious! It makes my 5-a-day definitely a special experience and I like to make sure that the drinks alongside my dishes also go along with this concept. This makes Appletiser a #PerfectPairing with this tasty dish – adding another 1-of-your-5 and refreshing sparkle to the dish without any unnecessary sugar.
Ingredients for these Vegan Singapore Noodles
Tempeh is a vital ingredient in my version of this classic Asian dish – and I don’t see it as a replacement for meat, but simply to add some delicious texture to the veggies & noodles.
Some other ingredients you will need for this recipe:
- rice vermicelli
- toasted sesame oil
- red bell pepper
- Tamari Soy Sauce
- curry powder
- lime juice
- liquid smoke
- olive oil
To create the recipe, simply start by preparing your ingredients: chopping up the shallot and bell pepper, then wash, peel & shred the carrots so you have all ingredients ready to go.
Cut the Tempeh into bite size chunks. Create a marinade for the tempeh by combining. the minced garlic, liquid smoke, tamari and olive oil and marinade the tempeh for about 15 minutes.
The recipe steps
Add the tempeh & its marinade to a medium sized pan to fry. In a separate large pan, heat the toasted sesame oil & chopped shallot until tender and translucent. Put on the kettle in the meantime and place the rice vermicelli in a large bowl. When boiling, cover the vermicelli with the hot water and let them soak for 2 minutes, then drain the water.
Add the sliced bell pepper to the pan with the shallot and cook for about 2 minutes before you add the shredded carrot. Mix everything in the pan and drizzle in the tamari. Add the mange-tout and the rice vermicelli, sprinkle in the curry powder and gently coat the ingredients with the curry in the pan. Reduce the heat to medium-low, then add in the peeled mango slices.
In a small bowl, combine the sauce ingredients and pour over the sauce into the pan. Lastly, add the tempeh and sprinkle with sesame seeds and sriracha (optional)
This recipe is:
- gluten free
- full of flavour
- loaded with fruits & veggies
- perfect for meal prep
- a delicious vegan meal
- super tasty!
An explosion for your tastebuds! These super easy Vegan Singapore Noodles are full of flavour and delicious plant goodness!
- 200g rice vermicelli
- 2 tablespoons toasted sesame oil
- 1 shallot, thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 carrots, washed, peeled & shredded,
- 150g mangetout
- 2 tablespoons Tamari Soy Sauce
- 4 tablespoons curry powder
- 1/2 medium size mango, sliced
For the sauce:
- 2 cloves of garlic, finely minced
- 2 tablespoons Tamari Soy Sauce
- 1 large lime, juiced
For the tempeh:
- 150g Tempeh
- 1 clove of garlic, minced
- 1 teaspoon liquid smoke
- 1 tablespoon Tamari
- 1 tablespoon olive oil
For topping (optional):
- Sesame Seeds
1. Start off by chopping up the shallot and bell pepper, then wash, peel & shred the carrots so you have all ingredients ready to go.
2. Cut the Tempeh into bite size chunks, then combine the minced garlic, liquid smoke, Tamari and Olive oil and marinade the Tempeh for about 15 minutes before pouring everything into a medium sized pan to fry.
3. Whilst the Tempeh is frying, heat the toasted sesame oil on medium heat in a large pan and add the shallot until tender and translucent.
4. Put on the kettle in the meantime and place the rice vermicelli in a large bowl. When boiling, cover the vermicelli with the hot water and let them soak for 2 minutes, then drain the water.
5. Add the sliced bell pepper to the pan with the shallot and cook for about 2 minutes before you add the shredded carrot. Mix everything in the pan and drizzle in the Tamari as you do so. Once the carrots become tender, add the mangetout and the rice vermicelli. Sprinkle in the curry powder and gently coat the ingredients with the curry in the pan. Reduce the heat to medium-low, then add in the peeled mango slices.
6. To prepare the sauce combine the sauce ingredients in a small bowl and pour over the noodles & co.
7. To finish off, add the Tempeh to the pan.
8. Serve in a bowl and sprinkle with sesame seeds & Sriracha (optional) and a refreshing glass of Appletiser on the side!
9. Most importantly: enjoy and be wow’d!
Keep this recipe in the fridge for 2-3 days – it’ll stay delicious and scrumptious!
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