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
- 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-frythe 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.
Watch this Video to Learn More:
Vegan Singapore Udon Noodles Stir-Fry – Oil-Free Recipe
- Yield: about 8 cups
- Servings: 4
- Ready in: 30 minutes
Vegan Singapore Udon Noodles Stir-Fry – Oil-Free Recipe
For the Oil-Free Noodles and Stir-Fry Veggies
- 8 ounces round Udon Noodles 3 bundles
- 1/2 onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 cup snow peas
- 4 scallions green and white parts divided, thinly sliced
For the Vegan Singapore Sauce
- 2 cloves garlic minced
- 2 tablespoons tamari
- 4 dates chopped
- 1 lime juiced
- 1 ½ tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 cup hot water from boiling the noodles
- To boil the Udon noodles: Bring a large pot of water to a rolling boil. Add the noodles. Cook 4 minutes, until tender. You still want a little "bite" in the noodle so be sure not to overcook. Reserve 1 cup of the noodle water. Drain the noodles and set aside
- To make the Vegan Singapore Sauce: While the noodles boil, combine all of the sauce ingredients in a small bowl. Add the 1 cup of water from boiling the noodles. Whisk with a fork and set aside. If you prefer, you can also blend everything in a blender.
- To make the Oil-Free Stir-Fry Veggies and assemble the Vegan Singapore Udon Noodles Stir-Fry: In a wide skillet, saute the onion, bell peppers, and white parts of the scallion for 4-5 minutes, until starting to soften around the edges. No oil is needed. Keep the vegetables jumping around the pan (stirring often) to prevent sticking. Add the snow peas. Cook another 2 minutes, until bright green.
- Add the cooked Udon noodles and vegan Singapore Sauce to the pan. Continue to stir until all of the veggies, noodles, and sauce are well combined. Cook until everything is hot, 1 to 2 minutes.
- Garnish with the green scallion tops and serve immediately. Enjoy!
|Amount Per Serving|
|% Daily Value *|
|Total Fat 1 g||2 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 667 mg||28 %|
|Potassium 289 mg||8 %|
|Total Carbohydrate 61 g||20 %|
|Dietary Fiber 5 g||19 %|
|Sugars 10 g|
|Protein 10 g||19 %|
|Vitamin A||59 %|
|Vitamin C||211 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Shopping and Gear List
- Koyo Organic Fine Udon Pasta, 8 oz
- Simply Organic Curry Powder
- SAN-J -TAMARI-REDUCED SODIUM [Gluten Free] (Organic) 10OZ[1PACK]
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