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Vegan Singapore Noodles

Vegan Singapore Noodles with Mango and Tempeh Recipe

  • Author: Romy London UK
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 3-4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan


These delicious Vegan Singapore Inspired Noodles are the perfect exotic dinner for your tastebuds!


  • Rice vermicelli
  • Toasted sesame oil
  • Shallots
  • Red bell peppers
  • Carrots
  • Mangetout (or sugar snap peas)
  • Tamari Soy Sauce
  • Curry powder
  • Mango
  • Garlic
  • Lime juice
  • Tempeh
  • Liquid smoke
  • Olive oil


  1. Start 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 pieces.
  3. To make the marinade for your tempeh, mix the minced garlic, liquid smoke, tamari, olive oil and marinate the tempeh for about 15 minutes.
  4. Add the tempeh and the marinade to a medium-sized pan to fry.
  5. In a separate large pan, heat the toasted sesame oil & chopped shallot until tender and translucent.
  6. In the meantime, turn the kettle on 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 before draining the water.
  7. Add the sliced bell pepper to the pan with the shallot and cook for about 2 minutes before you add the shredded carrot.
  8. Mix everything in the pan and drizzle some tamari over it.
  9. 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.
  10. 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).
  11. Enjoy!

Keywords: singapore noodles, asian recipes, vegan noodle recipes, noodles