These stir fried spicy Singapore noodles are served with fresh vegetables, crispy tofu and a curry scented sauce.

This post is sponsored by Annie Chun. All opinions are my own.

Guess what? These Spicy Singapore noodles don’t actually hail from Singapore. Actually they are a popular takeout style stir-fry dish served in some Chinese restaurants. Authenticity of the name aside, they are utterly delicious and extremely easy to make at home!

Why these Spicy Singapore Noodles are so good

• The foundation of these spicy Singapore noodles are thin, vermicelli style noodles. For this recipe I’m using Annie Chun’s Mai Fun Rice Noodles, which are the perfect consistency for this dish. They’re vegan and gluten free and made with the most simple ingredients: just rice flour and water!
• The Mai Fun Noodles are perfect to soak up the spicy stir fry sauce, which contains good- for-you-ingredients like garlic and fresh ginger.
• Fresh, colorful vegetables like bell pepper, snow peas and cabbage add lots of texture and healthy nutrients, and chili paste, curry powder and turmeric give the dish a punch of flavor and spice.
• These Singapore noodles are topped with crispy, golden tofu, making this a wonderfully satisfying vegan dish.

What you’ll need to make Spicy Singapore Noodles

For the sauce:

• soy sauce
• Shaoxing wine (Chinese cooking wine) or mirin or white wine
• sesame oil
• sugar
• chili paste (1-2 teaspoons, depending on how spicy you want it to be)
• garlic
• fresh ginger

For the noodles:

• extra firm tofu
• Annie Chun Maifun Brown Rice Noodles
• white or yellow onion
• yellow bell pepper
• snow peas
• cabbage
• curry powder 
• turmeric
• scallions and lime wedges, for serving

Substitutions

• Feel free to swap out different vegetables in this dish. Try it with green beans, mushrooms, zucchini or frozen peas instead!
• If you don’t need this recipe to be vegan, chicken or shrimp would be great additions to this dish.
• If you need this dish to be gluten free, replace the soy sauce in the stir fry sauce with tamari or coconut aminos.

More delicious tofu recipes…

Teriyaki Tofu Spring Rolls

Tofu with Thai Peanut Sauce

Vegan Poke Bowls

Vegan Margarita Cheesecake

Thanks for reading! To keep up with me in the kitchen, follow me on Facebook, Instagram, Twitter and Pinterest. If you make these Spicy Singapore Noodles, please share it using the hashtag #LePetitEats!

5 from 1 vote

Print

Spicy Singapore Noodles

These stir fried Spicy Singapore Noodles are accented with flavors of yellow curry and turmeric and served with with fresh vegetables and crispy tofu.

Course Main Course

Cuisine Asian, Chinese

Keyword Asian, asian stirfry with noodles, noodles, vegan

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 430 kcal

Author Denisse

Ingredients

For the sauce:

• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (Chinese cooking winor mirin or white wine
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1-2 teaspoons chili paste
• 2 cloves garlic minced
• 1 teaspoon fresh grated ginger

For the noodles:

• 12 ounces extra firm tofu
• 2 tablespoons coconut oil divided
• 4 ounces Annie Chun Maifun Noodles
• ½ onion thinly sliced
• 1 yellow bell pepper thinly sliced
• 1 cup snow peas
• 1 cup cabbage thinly sliced
• 1 tablespoon curry powder
• ½ teaspoon turmeric
• ½ teaspoon salt plus more to taste
• 2 tablespoons chopped scallions
• Lime wedges for serving

Instructions

1. Bring a medium pot of water to a boil on the stove. Boil noodles according to package instructions. Drain, rinse with cold water and set aside.
2. Whisk all of the sauce ingredients together in a small bowl and set aside.
3. Pat the tofu dry tofu and cut into 1 inch inch cubes. Heat 1 tablespoon coconut oil in a skillet over medium heat. When the oil is hot add the tofu and cook until golden on all sides, flipping occasionally. Place on a paper towel-lined plate to drain and season with salt.
4. Add the onion to the skillet and cook for about 3 minutes, then add bell pepper, snow peas and cabbage. Continue to cook for 2-3 minutes more, then transfer to a bowl.
5. Add remaining tablespoon of coconut oil to the skillet, then add the cooked noodles and stir fry over medium heat for 2-3 minutes.
6. Add the vegetables and tofu back to the pan; add curry powder, turmeric and ½ teaspoon salt. Toss gently until everything is combined. Pour the sauce into the skillet and toss until combined.
7. To serve, transfer mixture to a large serving bowl. Top with scallions and serve with lime wedges.

Recipe Notes

Substitutions

• Feel free to swap out different vegetables in this dish. Try it with green beans, mushrooms, zucchini or frozen peas instead!
• If you don’t need this recipe to be vegan, chicken or shrimp would be great additions to this dish.
• If you need this dish to be gluten free, replace the soy sauce in the stir fry sauce with tamari or coconut aminos.