Veg Singapore Noodles: Gluten Free & Vegan Friendly Delight

My Singapore Mei Fun, also known as Singapore-style rice noodles or Singapore Curry Noodles, are thin, delicate rice vermicelli stir-fried with an aromatic blend of curry powder, an assortment of crunchy vegetables, fluffy eggs and pan fried tofu. It is an extremely flavorful and satisfying, dry curried noodle dish that is a meal in itself.

This vegetarian version includes eggs and tofu. Leave the eggs out if you’d like to make a vegan dish.

Although a staple on Chinese and Indo-Chinese restaurant menus, Singapore Noodles is a dish you won’t find in Singapore! It actually originated in Hong Kong. Cantonese chefs in Hong Kong created it, probably thinking "Singapore" sounded exotic enough to entice Western diners.

The secret weapon in Singapore Noodles isn't really a secret at all—it's curry powder, that golden spice blend that transforms ordinary noodles into something extraordinary. This magical mixture typically contains turmeric (responsible for that Instagram-worthy golden hue), coriander, cumin, fennel, chili, cinnamon & black pepper. Not all curry powders are created equal, though - they vary quite a bit in composition and heat levels. After experimenting with a few brands, I've found two champions: Mother’s Recipe Madras Curry Powder (worth the special trip to an Indian grocery store) and S&B Oriental Curry Powder (conveniently available at most supermarkets).

While I've demolished many restaurant portions of Singapore Rice Noodles with shameless enthusiasm, my homemade version delivers all those crave-worthy flavors without leaving me in an oil-and-sodium coma.

What truly makes this dish shine is its remarkable versatility. It's less about the noodles and more about the rainbow of vegetables you can incorporate! Use whatever you have on hand. Think of your refrigerator as a treasure chest: bell peppers providing sweet crunch, carrots adding vibrant color, snap peas offering fresh texture, mushrooms delivering earthy depth, asparagus bringing sophisticated flair, beans contributing heartiness, and shredded cabbage providing the perfect background note.

This dish is nothing short of culinary alchemy—transforming humble ingredients into a vibrant, flavor-packed feast that brings the whole family running to the table.

Why You'll Love This Recipe:

✔ Naturally gluten-free and vegan adaptable

✔ Includes a heaping serving of a variety of vegetables.

 ✔ Bursting with aromatic curry flavors 

✔ Quick & easy – ready in under 30 minutes 

✔ Family friendly. Kids love it! 

✔ Customizable with your favorite veggies or protein

✔ Makes for a great fridge clean-out dish

✔ Perfect for those "I have no plan for dinner" nights

Whether you're craving takeout-style Singapore Noodles or looking for a quick and wholesome meal, this homemade version of Singapore Mei Fun is a must-try. All Singapore Noodles needs as an accompaniment is your favorite chili oil.

How to Make Veg Singapore Noodles

Makes 3-4 servings

Main Ingredients:

• 4-5 oz vermicelli rice noodles

• 3 Tbsp oil

• 1 medium onion, thinly sliced

• 1/2 cup carrots, julienned

• 1/2 red & 1/2 green bell pepper, thinly sliced

• 1.5 cups cabbage, shredded

• 10-12 green beans, trimmed and sliced on a diagonal

• 3 green onions, chopped

• A few red onion slices (optional)

• 4 cloves garlic, thinly sliced

• Half inch fresh ginger, peeled & grated

• A small handful of cilantro, roughly torn

• 3–4 dried red chili peppers

• 8 oz tofu, pressed and cut into ¾-inch cubes

• 3 eggs

Spice Mix:

• 3 Tbsp Madras curry powder

• 1/4 tsp turmeric

• 3/4 tsp salt

• 1/4 tsp white pepper

Sauce:

• 2 Tbsp soy sauce or tamari

• 1 tsp sesame oil (optional)

• 2 Tbsp stock or water

To Serve:

• Chili oil

• Thinly sliced jalapeño (optional)

• Sambal Oelek (optional)

Instructions

Prepare the Noodles: Cook the vermicelli rice noodles according to package instructions. I usually drain and cut them into smaller pieces with kitchen scissors because it makes tossing way easier.

Mix the Sauce & Spices: In a small bowl, whisk together the sauce ingredients. In another bowl, combine the spice mix. Keep both near the stove.

Prep the Vegetables: Chop all the veggies and set them aside. Trust me, once you start cooking, there's no time to be chopping.

Cook the Tofu: Heat 1 Tbsp oil in a wok or pan over medium heat. Add the tofu cubes and fry until golden brown on all sides. Season with salt and a pinch of curry powder. Remove from the pan and set aside.

Cook the Eggs: In the same pan, add a little oil if needed. Whisk the eggs with a pinch of salt, then scramble them or cook them as an omelet and slice into ribbons. Remove and set aside.

Stir-Fry the Veggies: Add 2 Tbsp oil to the pan. Stir-fry the onions for 3–4 minutes on medium-high heat until soft. Add the dried red chilies, sliced garlic and minced ginger, stirring for 30 seconds until fragrant. Add the carrots, bell pepper, cabbage, and beans. Stir-fry for 2 minutes, just until slightly softened but still crisp.

Combine Everything: Push the veggies to one side and add the cooked noodles to the center. Stir for a few seconds, then mix everything together. Return the eggs and tofu to the pan.

Season & Toss: Sprinkle the curry powder mix over the noodles, followed by the sauce. Toss well until everything is evenly coated, about 1–2 minutes.

Final Touches: Taste and adjust seasoning if needed. Stir in the green onions and cilantro.

Serve: Garnish with thinly sliced jalapeños if you like more heat. Serve with chili oil on the side.

Notes:

1. These noodles need room to cook. Use a 14 inch carbon steel or non stick wok, or a large 12 inch sauce pan to make Singapore Noodles.

2. Singapore Noodles are best consumed straight of the wok/pan.

3. Leftovers can be stored in the fridge and are best re-heated in the microwave.

4. Do not try and double the recipe. If making for a larger crowd, make 2 batches.

Have you tried making Singapore Mei Fun at home? Drop a comment below - I'd love to hear how they turned out for you or any creative veggie combos you tried!

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All food pictures in this post are by Upma Sharma Photography.