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Vegan Singapore Udon Noodles

Classic Singapore Noodles is like a combination of curry and stir-fry. Subtle heat combines with acid and sweetness. Thin whole wheat udon noodles turn golden yellow when they get covered in sauce. A beautiful variety of colorful vegetables make this dish shine. Plus, it’s all on the table in under 30 minutes.

History of Singapore Noodles

Despite the name, Singapore Noodles did not originate in Singapore. Likely, the dish popped up on American Cantonese-style Chinese restaurants. The name probably comes from the curry spices used in the dish, a trademark of Singapore cooking.

Many variations of Singapore noodles exist. More traditional versions will include shrimp, pork, and scrambled egg. The sauce can often be a long list of obscure ingredients, including Shaoxing wine and Chinese sausage. Often, the noodles are thin, white rice vermicelli noodles.

Creating Plant-Based, Oil-Free Singapore Udon Noodles

To make this recipe fit both a plant-based diet and a busy lifestyle, I simplified the original.

A quick sauce comes together by combining the key flavors of the original: Curry powder, turmeric, lime, garlic, and dates (for sweetness).
No pork or eggs needed here. Rather, a colorful mix of healthy veggies load the plate.
Small, round Udon noodles replace traditional rice vermicelli. These add plant-based protein and hearty texture. However, they still cook in under 5 minutes.
Stir-fry the veggies oil-free. A wide saute pan and high heat help with this. Add water, as needed, to prevent burning.

Why You’ll Love this Singpapore Stir-Fry Noodles Recipe!

This is a healthy, oil-free dinner that will transport you to a far-off land.

You’ll love this Vegan Singapore Stir-Fry Noodles recipe! It is:

Full of Asian flavor with subtle spice, sweetness, and brightness
Curry Infused
Colorful and Beautiful
Hearty and Satisfying
Ready in Under 30 Minutes
Healthier than take-out

Chef Katie’s Plant-Based Cooking Tips for Oil-Free Vegan Singapore Noodle Stir-Fry:

Gluten-Free: This recipe uses Koyo Fine Udon noodles, which are made from whole wheat. For a gluten-free version, substitute with 100% buckwheat soba noodles or thin brown rice noodles.

Stir-Fry Tips: The key to a good stir-fry is prep. Have your vegetables chopped, noodles cooked, and sauce ready to go. Then, cook the stir-fry quickly at a high temperature. This will give you crisp texture and bright colors.

Stir-Fry Prep Ahead: You can prepare the components of this stir-fry ahead of time and then assemble just before serving. Cut the vegetables, cook the noodles, and prepare the sauce ingredients ahead of time. Then, sauté everything in the pan just before serving.

Frozen Veggie Help: For a quicker version of this recipe, you can use a Stir-Fry Blend of frozen vegetables. You’ll need 1 (1-pound) bag for this recipe). Simply, stir-fry the frozen vegetables when you would otherwise add the fresh bell peppers to the pan.

Tamari vs. Soy Sauce: Tamari is the gluten-free version of soy sauce. Use it in this recipe to ensure a gluten-free recipe. If gluten isn’t a concern for you, you can use either tamari or soy sauce.

Stir-Fry Versatility: Mix and match the vegetables in this oil-free stir-fry with your own favorites. Sliced mushrooms, carrots, green beans, and broccoli florets would all work. Or, clean out your fridge and use scraps of onion, bell pepper, and baby spinach.

Curry Powder Quality: Curry powder is an essential ingredient in this plant-based recipe. There are many different blends of curry powders, with varying amount of spice, sweetness, and savory notes. Choose a good-quality organic curry powder to ensure the best flavor.

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