How to Make the Best Vegetarian Singapore Fried Noodles at Home

 Singapore Fried Noodles — a dish loved across the globe for its vibrant color, punchy curry flavor, and noodle perfection — has long been a staple of Chinese takeaway menus. But did you know you can easily make a vegetarian version at home that's even better than takeout?

Whether you're looking to reduce meat in your diet, cook for vegetarian friends, or just enjoy a lighter version of the classic, this dish delivers big on flavor without the need for meat or seafood. Let’s dive into everything you need to know to master Vegetarian Singapore Fried Noodles in your own kitchen.

What Are Singapore Fried Noodles?

Ironically, Singapore Fried Noodles are not actually from Singapore. This dish is a creation of Cantonese-style Chinese restaurants, particularly popular in Western countries. It features thin rice vermicelli stir-fried with curry powder, colorful vegetables, scrambled eggs, and traditionally shrimp or pork.

In the vegetarian version, we skip the meat and amp up the umami with clever swaps like tofu, mushrooms, or vegetarian oyster sauce. The result is a bright, bold, and balanced dish that satisfies on every level.

Ingredients for Vegetarian Singapore Noodles

Base:

• 200g rice vermicelli noodles

• 2 tablespoons oil (vegetable or sesame)

Vegetables:

• 1 small red bell pepper, thinly sliced

• 1 small yellow bell pepper, thinly sliced

• 1 small carrot, julienned

• ½ onion, thinly sliced

• A handful of bean sprouts

• 2 spring onions, sliced

• ½ cup shredded cabbage or Chinese greens (optional)

• 1 cup mushrooms (shiitake or cremini), sliced

Protein:

• 1 block of firm tofu, pressed and cubed

• 2 eggs (omit for vegan version or substitute with tofu scramble)

Aromatics:

• 2 cloves garlic, minced

• 1 thumb-sized piece of ginger, minced

• 1 red chili (optional), sliced thin

Sauce:

• 1 tablespoon curry powder (preferably Madras-style)

• 1 tablespoon soy sauce

• 1 tablespoon vegetarian oyster sauce (or hoisin)

• 1 teaspoon sesame oil

• 1 tablespoon rice vinegar or lime juice

• Salt and pepper to taste

Step-by-Step: How to Make Vegetarian Singapore Fried Noodles

1. Prepare the Noodles

Start by soaking the rice vermicelli noodles in warm water for about 10-15 minutes, or until soft but still slightly firm (al dente). Then drain them and set aside. Don’t boil them — soaking gives the best texture for stir-frying.

2. Cook the Tofu

In a hot wok or non-stick pan, heat 1 tablespoon of oil. Add the cubed tofu and pan-fry until golden on all sides. Remove and set aside.

3. Scramble the Eggs (Optional)

In the same pan, add a bit more oil and scramble the eggs until just set. Remove and keep with the tofu. Skip this step for a vegan version, or replace with a tofu scramble or chickpea flour omelet strips.

4. Sauté Aromatics and Veggies

Add oil to the wok and toss in garlic, ginger, and chili. Stir for 30 seconds until fragrant.

Now add onions, bell peppers, carrots, mushrooms, and cabbage. Stir-fry for 2–3 minutes until just tender but still crisp.

5. Add Curry and Sauce

Sprinkle in the curry powder and stir to coat the vegetables. Add soy sauce, vegetarian oyster sauce, sesame oil, and vinegar. Mix thoroughly.

At this point, your kitchen will start smelling incredible - that’s the curry powder working its magic.

6. Add Noodles and Toss

Add the softened rice vermicelli noodles to the wok. Use tongs or chopsticks to toss everything together so that the noodles soak up the sauce and spices evenly.

Finally, return the tofu and eggs to the pan and gently fold everything until well mixed. Add bean sprouts and spring onions last to preserve their crunch.

Adjust to Taste

Taste and tweak your dish as needed. If you want:

• More spice: Add chili flakes or sriracha.

• More depth: Add a splash of dark soy sauce.

• Tang: A squeeze of lime over the top just before serving.

Serving Suggestions

• Garnish with fresh coriander or extra spring onions.

• Serve with chili oil or pickled vegetables on the side.

• Pair with a crisp cucumber salad or veggie spring rolls.

Why This Dish Works (Even Without Meat)

What makes Vegetarian Singapore Fried Noodles so appealing is how balanced and adaptable the dish is. Here's why it works:

Curry Powder - Bold Flavor

It’s the backbone of the dish. A good Madras curry powder provides warmth, color, and complexity without overpowering.

Texture Variety

You’ve got crunchy veggies, soft tofu, chewy noodles, and crispy bean sprouts — it’s a texture playground.

Umami Without Meat

The combination of mushrooms, tofu, and vegetarian oyster sauce delivers the depth you usually get from seafood or pork.

Variations and Add-Ons

You can customize this dish in countless ways:

Veggie Swap Ideas:

• Broccoli florets

• Zucchini ribbons

• Snow peas

• Baby corn

Vegan Protein Options:

• Tempeh

• Plant-based "chicken"

• Edamame

Sauce Additions:

• Peanut sauce for a Thai twist

• A drizzle of hoisin for sweetness

• Chili garlic paste for extra kick

Cleanup Tips

Rice vermicelli tends to stick if you don’t use enough oil or use a poorly seasoned wok. To minimize sticking:

• Always preheat your wok.

• Use a bit more oil than you think you need.

• Stir quickly and continuously to prevent burning.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave with a splash of water or oil to loosen the noodles. They make a perfect lunchbox meal

Final Thoughts (With a Chef's Touch)

As Chef Scott Biffin would say:
“Bold flavor begins with balance.”
This Vegetarian Singapore Fried Noodle recipe is more than a meatless alternative - it’s a full-flavored experience that proves plant-based meals can be just as satisfying.

Whether you're a weekday home cook or a budding food enthusiast, mastering this dish will add an easy, crowd-pleasing favorite to your rotation. And the best part? You don’t need a commercial wok or fancy ingredients- just fresh produce, pantry staples, and a passion for flavor.

So fire up your stove, prep your veggies, and enjoy the magic of Singapore noodles- the vegetarian way.