These vegan Singapore noodles are better than takeout and almost as easy! Made with crispy stir-fried rice noodles in curry sauce, veggies and pan-fried tofu, this flavorful dish might just be your new favorite weeknight dinner.
- 7 ounces vermicelli rice noodles
- 3 tablespoons soy sauce, plus more to taste
- 1 ½ tablespoons curry powder, plus more to taste*
- ½ teaspoon turmeric
- 1 teaspoon sriracha sauce, plus more to taste
- 1 (14 ounce or 400 gram) package super firm tofu, diced
- 2 tablespoons canola oil, or high heat oil of choice
- 4 scallions, white and green parts separated and chopped
- 3 garlic cloves, minced
- 1 ½ teaspoons freshly grated ginger
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- ½ medium onion, sliced into half rings
- ¼ cup chopped fresh cilantro
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Bring a medium pot of water to a boil.
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Remove the pot from the heat and add the noodles. Push them down to submerge them in the water. Allow the noodles to soak until they're softened — refer to the package directions to see how long this will take.
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When the noodles have finished soaking, drain them into a mesh strainer then rinse them well with cold water. Let the noodles sit in the strainer to continue draining while you begin the stir-fry.
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Stir the soy sauce, curry powder, turmeric, and sriracha together in a small bowl.
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Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat.
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Once the oil is hot, add the tofu in an even layer.
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Cook the tofu for about 10 minutes, flipping it once or twice to achieve browning on multiple sides.
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Remove the tofu from the skillet and transfer it to a plate.
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Add the remaining tablespoon of oil to the skillet and give it a minute to heat up.
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Add the white parts of the scallions, garlic, and ginger to the skillet. Cook them for about 1 minute, until very fragrant.
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Raise the heat to high, then add the bell peppers and onions to the skillet.
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Stir-fry the veggies for about 2 minutes, until the onions soften and the peppers become tender-crisp and brighten in color.
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Add the noodles, soy sauce mixture, and cooked tofu to the skillet.
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Continue to stir-fry everything, distributing the noodles and sauce with a fork, until the noodles begin to dry up and crisp in spots, about 2 minutes.
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Remove the skillet from the heat and gently stir in the green parts of the scallions and cilantro.
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Taste-test the noodles and adjust the seasonings to taste, adding more soy sauce, curry powder, or sriracha if desired.
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Divide onto plates and serve.
*I like to use a mix of mild and hot curry powders — about 1 tablespoon mild and ½ tablespoon hot. Use a ratio that works for your taste!