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5 from 3 votes
Bowl of Singapore Noodles with a Cluster of Noodles Wrapped Around a Pair of Chopsticks
Singapore Noodles
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

These Singapore noodles are better than takeout and almost as easy! Made with crispy stir-fried rice noodles in curry sauce with veggies and pan-fried tofu, this flavorful dish might just be your new favorite weeknight dinner.

Course: Entree
Cuisine: Asian
Keyword: easy vegan dinner recipe, stir-fried noodles
Servings: 4
Calories: 357 kcal
Author: Alissa Saenz
  • 7 ounces rice noodle vermicelli
  • 3 tablespoons soy sauce, plus more to taste
  • 1 1/2 tablespoons curry powder, plus more to taste*
  • 1/2 teaspoon turmeric
  • 1 teaspoon sriracha sauce, plus more to taste
  • 1 (14 ounce or 400 gram) package extra firm tofu, drained and pressed
  • 2 tablespoons canola oil, or high heat oil of choice
  • 4 scallions, white and green parts separated and chopped
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons freshly grated ginger
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1/2 medium onion, sliced into half rings
  • 1/4 cup chopped fresh cilantro
  1. Bring a medium pot of water to a boil.

  2. 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.

  3. 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.

  4. Stir the soy sauce, curry powder, turmeric, and sriracha together in a small bowl.

  5. Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat.

  6. Once the oil is hot, add the tofu in an even layer.

  7. Cook the tofu for about 10 minutes, flipping it once or twice to achieve browning on multiple sides.

  8. Remove the tofu from the skillet and transfer it to a plate.

  9. Add the remaining tablespoon of oil to the skillet and give it a minute to heat up.

  10. Add the white parts of the scallions, garlic, and ginger to the skillet. Cook them for about 1 minute, until very fragrant.

  11. Raise the heat to high, then add the bell peppers and onions to the skillet.

  12. Stir-fry the veggies for about 2 minutes, until the onions soften and the peppers become tender-crisp and brighten in color.

  13. Add the noodles, soy sauce mixture, and cooked tofu to the skillet.

  14. 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.

  15. Remove the skillet from the heat and gently stir in the green parts of the scallions and cilantro.

  16. Taste-test the noodles and adjust the seasonings to taste, adding more soy sauce, curry powder, or sriracha if desired.

  17. Divide onto plates and serve.

Recipe Notes

*I like to use a mix of mild and hot curry powders — about 1 tablespoon mild and 1/2 tablespoon hot. Use a ratio that works for your taste!

Nutrition Facts
Singapore Noodles
Amount Per Serving
Calories 357 Calories from Fat 106
% Daily Value*
Fat 11.8g18%
Saturated Fat 1.5g8%
Sodium 713mg30%
Potassium 413mg12%
Carbohydrates 52.5g18%
Fiber 3.5g14%
Sugar 4.9g5%
Protein 13.1g26%
Calcium 20mg2%
Iron 24mg133%
* Percent Daily Values are based on a 2000 calorie diet.