Another one for your Chinese fakeaway repertoire is this fantastic gluten-free and vegan Singapore noodles recipe. Whipped up in 30 minutes, it’s so easy and packed full of goodness.
This is one of our favourite weeknight meals for coming in from work when we don’t want to exert too much energy cooking. Or have it in place of a weekend Chinese takeaway – your tummy and your wallet will feel better for it!
In my 6-Veg Stir-Fry recipe, I recommended using gluten-free spaghetti instead of gluten-free noodles. In this Singapore noodles recipe, I think it really does need vermicelli noodles.
Singapore noodles are characterised by these thin noodles, and lucky you, they’re naturally gluten-free! You can pick these up in any good Asian supermarket or in the Asian section of your average supermarket.
The great thing about vermicelli noodles is that you only need to soak them in boiling water, not actually boil them, so you don’t need to worry about having a gloopy mess left afterwards if you leave them unattended for too long.
Use extra hot curry powder if you like heat, but if you can’t handle the spice, reduce the amount I recommend or use a milder brand. Experiment by chucking in some cabbage or cauliflower.
This meal is so comforting to me – I love spicy food. It’s such a warming dish with fantastic flavours melding together. It’s colourful and people always say that ‘sunshine foods’ lift your mood so it’s a good quick dish to whip up when it’s dark and drizzly outside.
If you want to amp up the protein a tad, you can throw in some tofu, Oumph! chunk pieces or Iceland’s No Chick pieces. If you want a vegetarian but not fully vegan recipe, chuck in some Quorn chicken pieces (beware, vegan quorn is not gluten-free!).
This recipe is just an easy foundation, but you can shake things up!
- 200g dry vermicelli noodles
- 1 tablespoon vegetable oil
- 1 medium red onion, thinly sliced
- 2 bell peppers, thinly sliced
- 1 cup frozen edamame beans
- 2 medium carrots, shredded
- 2 spring onions, finely chopped
- 2 tbsp medium curry powder
- 1 tsp turmeric
- 4 tbsp tamari
- 2 tbsp lime juice
- 1 tsp sesame oil
- Optional: Chopped coriander, sriracha
- Place the dry vermicelli noodles in a pot and cover with boiling water. Leave for around 10 minutes until softened. Drain.
- In a wok, heat oil on a medium-high heat. Fry the onions and peppers until softened, around 8 minutes.
- Toss in the edamame beans and cook until heated through.
- Add the shredded carrots and spring onions until softened.
- Next, add the softened vermicelli noodles. Mix through until the vegetables are evenly distributed through the noodles.
- Add the curry powder, turmeric, tamari and lime juice. Heat for a few minutes until everything is evenly coated. Taste and adjust seasonings according to your preferences.
- When ready, drizzle with sesame oil and divide between 4 bowls, garnishing with chopped coriander and a decent squirt of sriracha hot sauce!