Vegan Singapore Noodles

This Singapore noodles recipe is a vegan version of the popular take-out dish without compromising on taste. The noodles are made with vermicelli and exotic Madras curry powder.

Hearing the name of the dish, if you thought this recipe originated in Singapore, you are wrong. In fact, you rarely find this dish in Singapore. This curried vermicelli noodles that are so popular around the world originated in Hong Kong and were created by a chef during the 1950s. During that time, Hong Kong was a British colony and a trading hub of spices and curry powders from India. This dish gained popularity quickly due to the simplicity of the recipe and the exotic touch of curry flavor. The main must-have ingredients for this dish are rice vermicelli and curry powder. You can play with the other ingredients according to your taste. This recipe is a vegan version that doesn't compromise on any of the flavors Info

Ingredients

• 1 package vermicelli noodles
• 1 small yellow onion, sliced
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 small carrot, julienned
• 4 to 5 green onions, cut into strips
• 1 package extra firm tofu
• 2 tablespoons Madras curry powder
• 1/2 teaspoon chili powder (optional)
• 2 red chili peppers, sliced
• 1/2 inch ginger, julienned
• 1/2 teaspoon turmeric powder
• 2 tablespoons soy sauce
• 1 tablespoon shaoxing wine (optional)
• 1 tablespoon vegan oyster sauce
• 1 teaspoon sugar
• Salt, as required
• Oil, as required

Directions

1. Remove the excess water from the tofu and crumble it to resemble scrambled eggs.
2. In a wok, heat some oil, add the tofu, a pinch of salt, turmeric, and 1/2 curry powder. Let it brown slightly and set it aside.
3. Place the remaining curry powder in a bowl. Add the chili powder if using. Heat up 1 tablespoon of oil and pour it on top of the curry powder. Cover and set aside.
4. Soak the vermicelli in hot water for a few minutes, then drain. Add 1/2 teaspoon of oil and spread it to cool.
5. Heat up the wok, add oil. When the oil heats up, add ginger, onion, bell peppers, and carrots. Sauté on high heat. Add the white parts of the green onion.
6. Add the vermicelli and pour the curry oil on top. Mix thoroughly.
7. Add turmeric, soy sauce, shaoxing wine (if using), oyster sauce, and sugar. Combine well.
8. Add the prepared tofu and red chilies. Cook for a few minutes.
9. Serve hot and enjoy!