Veggie Singapore Noodles! Elevate your dinner table with this scrumptious, guilt-free recipe that proves you don’t have to sacrifice flavor for health.

This vibrant Veggie Singapore Noodles is a celebration of fresh, colorful stir-fry vegetables and perfectly cooked noodles, all generously coated in a mouthwatering Singapore sauce that packs a flavorful punch. Perfect for a family dinner or a quick weeknight meal, these noodles not only satisfy your taste buds but also keep things healthy and light.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We absolutely adored this delicious, wholesome, oil-free Whole Food Plant Based twist on classic Singapore noodles! Bursting with vibrant flavors and packed with nutritious ingredients, this recipe is a must-try for anyone looking to enjoy a guilt-free meal that doesn’t skimp on taste. Whether you’re a seasoned plant-based enthusiast or just starting your healthy eating journey, these noodles will quickly become a staple in your kitchen. Trust us, once you experience the perfect harmony of fresh veggies and savory sauce, you’ll be coming back for seconds—and thirds! Dive in and discover why this delightful dish deserves a spot in your weekly meal rotation!

We loved this delicious, wholesome, oil-free Whole Food Plant Based twist to Singapore noodles.

You gotta give this one a try!

Tips for Success:

Flavor Profile: This recipe is a Whole Food Plant Based twist on Singapore Noodles. Singapore noodle recipes generally use peanut oil or sesame oil and curry powder. The curry powder is typically tempered by the oils. This WFPB version uses tahini (sesame paste) and peanut butter in lieu of oils. The flavor is light and tends to build on the palate.
Rinsing the Pasta: Rinse the pasta in cold water to remove any excess starches. Most folks would cringe with the idea of rinsing pasta with cold water, but for this recipe it works perfectly.
Pasta of choice: We used thin spaghetti, please feel free to use your favorite spaghetti, Asian noodle, for gluten free noodles for this dish.
Cooking the Pasta: Do not overcook the pasta, cook it right up to al dente, then drain and rinse with cold water.
Amount of Pasta: While it is tempting to use a full pound of pasta, we suggest using the amount listed in the recipe. Using more could result in a dry dish. If using a very thin Asian noodle, use less than the amount listed in the recipe as it takes more sauce to coat the thinner noodles.
Curry Powders: Not all curry powders are created equally, some have stronger accents than others. Be sure to use your favorite curry powder. While the temptation to use more curry powder to strengthen the flavor (for those who wish it) appears obvious, do not do it. Your sauce will become astringent as we do not use oil. If you want more flavor, increase the tamari and maple syrup or tahini and/or peanut butter.
Tahini and Peanut Butter: The tahini and peanut butter are used to round out the flavors and make them more pleasing to the palate. We highly recommend not leaving them out.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.

This dish can be frozen.

Pantry Products:

Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos. We recommend using reduced-sodium products.
Mirin: We used Eden Foods Mirin. You can leave this out or substitute with rice vinegar. If you leave it out, you may need to increase the pure maple syrup.

Kitchen Equipment:

Large skillet
Stock pot to cook the noodles

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Veggie Singapore Noodles

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Author: Monkey and Me Kitchen Adventures
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes
Yield: 4 Servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Asian Inspired
Diet: Vegan

Print Recipe

Description

Instructions

Place the Sauce Ingredients in a bowl, stir to combine, set aside.
Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the thin spaghetti. Stir occasionally to prevent sticking. Boil the spaghetti until al dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
Place the frozen veggies into a large skillet with a couple tablespoons of water. Water sauté until the veggies reach the desired tenderness.
Once the veggies reach the desired tenderness and place the Sauce Mixture into the skillet with the veggies, simmer until the sauce thickens. Simmer for several minutes.
Then add the cooked, thin noodles to the sauce. Gently turn the noodles over repeatedly until all the noodles are coated in the sauce. Simmer over low heat and continue to gently turn over the noodles for several minutes to get the noodles really coated and to heat through.
Remove from heat and allow to sit and soak up any additional sauce at the bottom for several minutes. Then serve with a sprinkle of green onions and toasted sesame seeds.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Serving: 4

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