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Singaporean Vegetarian Noodle Recipes

[Deleted User][Deleted User] Posts: 0 Literally just got here
This is specially for @Laine but anyone can dive in and try these fantastically tasty vegetarian and vegan recipes!

Singaporean Vegetarian Noodles


1 8-oz. pkg. rice vermicelli
3/4 cup low-sodium vegetable broth
3 Tbs. low-sodium soy sauce
2 Tbs. Chinese cooking wine or sherry
1 Tbs. plus 1 tsp. brown sugar
2 Tbs. canola or peanut oil
1/2 lb. shiitake mushrooms, stemmed and thinly sliced (5 cups)
1 red bell pepper, thinly sliced (1 cup)
1 green bell pepper, thinly sliced (1 cup)
1/2 onion, thinly sliced (1/2 cup)
4 cups thinly sliced napa cabbage
2 cloves garlic, minced (2 tsp.)
2 tablespoons curry powder
4 green onions, chopped (half a cup)

1. Soak rice noodles in hot water 15 minutes, or until softened. Drain, and set aside.

2. Whisk together broth, soy sauce, wine, and brown sugar in bowl. Set aside.

3. Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, and swirl to coat wok. Add mushrooms, bell peppers, and onion; stir-fry 2 to 3 minutes, or until vegetables are softened. Add cabbage, garlic, and curry powder, and cook 1 to 2 minutes more. Add broth mixture, and toss with vegetables; add noodles, and toss to combine. Stir-fry 2 to 3 minutes, or until noodles absorb some of sauce and soften. Remove from heat, and stir in green onions.


  • [Deleted User][Deleted User] Posts: 0 Literally just got here
    Vegan Singapore Noodles

    Add tofu for extra protein and texture makes this noodle meal nutritious, tasty and quite quick to make. This recipe looks complicated, but Aunty Fiona assures you it's not. Just follow the recipe as it's set out.

    Special notes on Tofu:
    To add tofu, double the amount of sauce. Then pour half into a separate mixing bowl. Add 1 extra Tablespoon coconut sugar and whisk thoroughly to combine. Add pressed, cubed tofu to a parchment-lined baking sheet and bake in a 400 degree F (204 C) oven for 30-32 minutes, or until golden brown and crispy. Before cooking the vegetables, add the tofu to a lightly greased skillet over medium-high heat and add sauce. Sauté for 3-4 minutes, stirring frequently, until sauce has absorbed and the tofu is very hot and somewhat glazed. Remove from pan and set aside, then continue with recipe as instructed. Add tofu back in with vegetables in step 7

    Prep time 10 mins
    Cook time 20 mins
    Vegan, gluten-free
    Sadly can't be frozen
    Easy and serves 2


    2 cloves garlic, minced     
    2 tablespoons tamari (or soy sauce if not GF)    
    1-2 tablespoons coconut sugar (to taste)    
    1 large lime, juiced

    6 ounces thin rice noodles (use brown noodles if you prefer)    
    2 tablespoons toasted sesame oil (divided)    
    one-quarter white or yellow onion, thinly sliced    
    three-quarters medium red bell pepper, thinly sliced    
    12 whole snow peas    
    1 tablespoon tamari (or soy sauce if not GF)    
    4 teaspoons curry powder (divided)

    For Serving (optional)
    8 ounces extra-firm tofu (pressed dry and cubed*)    
    Sriracha or chili garlic sauce    
    2 stalks green onions, thinly sliced

    1. See notes if adding tofu!

    2. Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.

    3. In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.

    4. Heat a large skillet over medium-high heat. Once hot, add half of the toasted sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.

    5. Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir (amounts as original recipe is written // adjust if altering batch size). Sauté for 2-3 minutes, then remove from pan and set aside.

    6. To the still-hot skillet, add remaining sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), cooked rice noodles, sauce, and remaining 2 tsp curry powder (amount as original recipe is written // adjust if altering batch size). Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.

    7. Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.

    8. Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!

    9. Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.
  • [Deleted User][Deleted User] Posts: 0 Literally just got here
    Cantonese Chowmein

    Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated in Chinese cuisine.

    Prep time 15 mins no more
    Cook time 15 to 20 mins
    Recipe serves 4

    100g boiled noodles
    5 tbsps + to drizzle Spring Onions
    3 spring onions
    2 teaspoons cornstarch
    1 and a quarter cups vegetable stock
    1 teaspoon garlic paste
    6 mushrooms quartered 
    2 tablespoons soaked soya granules,
    2 teaspoons light soy sauce
    salt to taste
    half a medium red capsicum, cubed
    half a medium green capsicum, cubed
    half a medium yellow capsicum, cubed

    1. Heat 3 tbsps oil in a non-stick pan. Spread noodles evenly in the pan and let it cook on medium heat.
    2. Halve spring onions vertically and then slice roughly.
    3. Drizzle a little oil around the noodles.
    4. Heat 2 tbsps oil in another non-stick pan, add spring onions and saute.
    5. Mix cornstarch in ¼ cup stock.
    6. When the noodles crisp and golden on the underside, turn over and cook the other side similarly.
    7. Add garlic paste to the other pan and mix. Add mushrooms and mix.
    8. Drain and add soy granules. Add ½ cup stock and cook.
    9. Add soy sauce and mix and cook. Add salt and crushed black peppercorns, mix and cook.
    10. When the noodles become golden on both sides, put them on a serving plate.
    11. Add red, green and yellow capsicums to the mushroom mixture and mix well. Add ½ cup stock and mix.
    12. Add 1 tbsp cornstarch mixture and cook till the sauce thickens.
    13. Pour this over the noodles and serve hot.
  • [Deleted User][Deleted User] Posts: 0 Literally just got here
    Hindi Vegetarian Meatballs

    This is an unusual but very tasty Hindi recipe which Sophie made last week, and had to make it again because it was so, so good!  =)

    Prep time up to 20 mins
    Cook time 15 to 20 minutes
    Easy, mild taste and serves 4

    three-quarters cup button mushrooms, finely chopped    
    quarter-cup cauliflower, grated    
    quarter-cup broccoli, grated     
    quarter-cup parmesan cheese, grated 
    1 chopped medium onion, finely chopped     
    one and half tablespoons garlic, finely chopped
    three-quaters cup oats
    salt to taste    
    crushed black peppercorns to taste    
    1 to 2 green chillies, finely chopped
    half a teaspoon ried oregano    
    half a teaspoon dried thyme
    quater-cup cornflour  
    dried breadcrumbs for coating    
    oil to deep fry    
    1 tablespoon olive oil
    half a cup Marinara sauce
    1 teaspoon fresh parsley chopped  
    carrot strips for garnish

    1.Mix together cauliflower, broccoli, cheese, mushroom, onion, 1 tablespoon garlic, oats, salt, crushed peppercorns, green chillies, oregano and thyme in a bowl. Add cornflour and mix well.
    2. Divide the mixture into equal portions and shape into balls. Coat with breadcrumbs.
    3. Heat sufficient oil in a kadai. Deep-fry mushroom-vegetable balls till golden brown. Drain on absorbent paper.
    4. Heat olive oil in a non-stick pan. Add marinara sauce, remaining garlic, mix well and cook till the oil separates.
    5. Add parsley, salt and crushed peppercorns and mix well. Add mushroom-vegetable balls and mix till they well coated.
    6. Garnish with parsley and carrot strips and serve immediately.
  • LaineLaine Fruit loop Gone for gooDeactivated Posts: 2,762
    Thanks very much Floxy!  

    I'll get making these next week :)

    🌈Positive thoughts🌈

    "This is my family. I found it, all on my own.
    It's little, and Broken, but still good. Yeah. Still good." ~ Stitch

    "Lately, I've been struggling with all the simple things in my life" ~ Cian Ducrot

    "I don't know if it's because my heart hurts or I'm insecure" ~ Juice Wrld
  • [Deleted User][Deleted User] Posts: 0 Literally just got here
    Laine said:
    Thanks very much Floxy!  

    I'll get making these next week :)
    Jolly good @Laine because I found you another - tonight my darling found this and made it. I've never eaten chow mein as good as this and that's a promise! We even had the exact ingredients!  =)

    Vegetarian Chow Mein (素菜炒面)
    Reference: Omnivore's Cookbook

    Introducing the best noodle sauce to make this scrumptious and authentic Vegetarian Chow Mein. {Vegan, Gluten-free adaptable}.

    Course: Main
    Cuisine: Chinese
    Servings: 2 to 3 servings
    Author: Maggie Zhu
    • 6 ounces dried Chinese noodles ( * footnote 1)
    • 1/4 cup vegetable stock
    • 2 tablespoons homemade vegetarian oyster sauce (or store bought) (*footnote 2)
    • 1 tablespoon Shaoxing wine (or dry sherry)
    • 2 teaspoons light soy sauce (or soy sauce)
    • 2 teaspoons dark soy sauce (or soy sauce)
    • 1 teaspoon white pepper powder
    Stir fry
    • 3 tablespoons peanut oil (or vegetable oil)
    • 1 tablespoon ginger , minced
    • 1 carrot , peeled and julienned
    • 3 to 4 shiitake or white mushrooms , sliced
    • 2 small heads baby bok choy , chopped
    • Pinch of salt and black pepper
    • 1 cup sliced bamboo shoot (or 1 cup sliced red pepper)
    • 1 cup bean sprouts
    • 4 green onions , chop to 2-inch (5-cm) pieces
    Serve (optional)
    • 2 teaspoons toasted sesame oil (or 1 tablespoons homemade chili oil)
    • Chopped green onion for garnish
    • Crumbled toasted peanut (or almond for garnish)
    1. Cook noodles according to the package instruction. Drain and set aside.
    2. Combine all the sauce ingredients in a bowl, stir to mix well.
    3. Heat 1 tablespoon oil in a large skillet over medium high until hot. Add carrots, shiitake mushrooms, and baby bok choy. Sprinkle with a pinch of salt. Cook and stir for 1 minute. Pour in 2 tablespoons water. Cover the pan and let steam for 30 seconds. Transfer everything onto a big plate.
    4. Add the remaining 2 tablespoons oil. Add noodles. Toss the noodles with a pair of tongs until the edges turn a light golden color. Add more oil if the noodles stick together.
    5. Return the cooked vegetables to the pan. Add bamboo shoots, bean sprouts, and green onions. Pour in the sauce. Toss until the sauce is eventually mixed and absorbed. Remove the pan from the stove. Swirl in sesame oil (or homemade chili oil). Toss again to mix well.
    6. Transfer everything onto a big plate. Serve hot as a main.
    Recipe Notes
    1. As (the author) mentioned in the blog post, you can use chow mein noodles, or any type of thick wheat noodles. Alternatively, you can replace it with rice noodles for gluten-free and shirataki noodles for gluten-free and paleo.

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