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Vegetarian Singapore Noodles

Vegetarian Singapore Noodles omit the standard trio of Chinese pork, shrimp and eggs that usually come with the classic version. Make these vegetarian Singapore noodles for your vegetarian, vegan, and gluten-free friends & family!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4
Calories: 409 kcal
Cuisine: Chinese , Vegan

Ingredients

  • 8 ounces mei fun dried rice noodles
  • 3 ounces fresh shiitake mushrooms (or 4 to 5 reconstituted dried shiitake mushrooms, sliced)
  • 1 small yellow or red bell pepper (julienned)
  • 1 medium carrot (julienned)
  • 6 ounces Napa cabbage (julienned)
  • 3 ounces broccoli florets (cut into small pieces)
  • 5 ounces leeks (julienned and thoroughly washed)
  • 1 teaspoon turmeric powder
  • 1½ tablespoons Malaysian curry powder or Madras curry powder
  • 2 teaspoons salt
  • 1¼ teaspoons sugar
  • ⅛ teaspoon white pepper
  • ¼ cup vegetable oil
  • 2 cloves garlic (chopped)
  • 1 tablespoon Shaoxing wine
  • 2-3 tablespoons hot water

Instructions

    Cup of Yum
  1. In a large bowl, soak the mei fun dried rice noodles in 8 cups of hot water for 30 to 45 minutes minutes. Drain the rice noodles in a colander and set aside.
  2. Prepare the vegetables and set them aside. The dish comes together quickly, so it helps to put them on plates ready to go by the stove. If using dried mushrooms, soak them for at least 30 minutes in hot water. (For other tips, see our Chinese Dried and Preserved Ingredients page.) When preparing the fresh leeks, they should be julienned first and then washed 2 to 3 times, as they are quite sandy.
  3. Combine 1 teaspoon turmeric powder, 1½ tablespoons Malaysian curry powder (preferred) or a Madras curry powder, 2 teaspoons salt, 1¼ teaspoons sugar, and ⅛ teaspoon ground white pepper. Set aside.
  4. Heat your wok to medium heat, and add ¼ cup of vegetable oil around the perimeter of the wok.
  5. Stir the garlic into the oil, and immediately add the Shiitake mushrooms, bell pepper, carrots, cabbage, broccoli, and ⅔ of your leeks. Turn the heat up to the highest setting.
  6. Stir-fry everything together for 1 minute, and add the spices you prepared earlier along with 1 tablespoon of Shaoxing wine.
  7. Next, add the mei fun dried rice noodles and stir fry everything together for another 5-6 minutes until well combined and the rice noodles are warmed through. Cover the wok for 1 minute if you feel it’s not hot enough or if the noodles are not lightly sizzling. A quiet wok at this point means there’s not enough heat! If your stove heat is not very strong, warming the noodles may take longer, and they may start to dry out. If this happens, add 2 tablespoons of water around the perimeter of the wok.
  8. When steam starts rising from your noodles and they’re nearly done, add the other ⅓ of the leeks to the mixture. Stir fry for another minute, incorporating the leeks. A fresh and slightly more raw onion flavor is what we’re going for! Transfer to a dish and serve immediately

Nutrition Information

Calories 409kcal (20%) Carbohydrates 63g (21%) Protein 7g (14%) Fat 15g (23%) Saturated Fat 11g (55%) Sodium 1150mg (48%) Potassium 451mg (13%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 4225IU (85%) Vitamin C 55.4mg (62%) Calcium 87mg (9%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 409

% Daily Value*

Calories 409kcal 20%
Carbohydrates 63g 21%
Protein 7g 14%
Fat 15g 23%
Saturated Fat 11g 55%
Sodium 1150mg 48%
Potassium 451mg 10%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 4225IU 85%
Vitamin C 55.4mg 62%
Calcium 87mg 9%
Iron 2.9mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.