Singapore Street Noodles

Singapore Street Noodles

About Singapore Street Noodles

My mother in law was given this recipe from a friend who lived in Singapore for years. Singapore is famous for its hawker culture, in which vendors will cook and sell their street food at hawker centres around the island. These Singapore street noodles are typical of the noodles you would be served by a hawker. 

You can learn more about Singapore’s street food scene here.

I had never been a big noodle fan but my husband loves them, so I decided to try cooking them for him at home. I am so glad I did because these are very different from any other noodles I have tried before. These noodles are fresh, packed full of flavour and loaded with vegetables. The marinade coats everything in a salty spicy sauce which you can taste through every bite. 

 

Vegan Singapore hawker noodles served in a bowl

 

This recipe is vegan but its very versatile, so if you are cooking for non-vegans, you could bake a fish cake or some pan fried shrimp and serve on top of the noodles. For some extra protein for the vegetarians out there, pan fried tofu is delicious stirred through the noodles, which will also provide extra protein. This is such a healthy and simple dish that’s loaded with vegetables, and is easily adapted to keep everyone happy!

What are Singapore Noodles made of?

For the sauce:

  • Garlic
  • Coriander
  • Chilli
  • Thick soy sauce
  • Sweet chilli sauce

For the noodles:

  • Mange tout
  • Pak choi
  • Udon noodles
  • Vegan dumplings / gyoza

 

The Singapore street noodles call for fresh uncooked chilli, which really adds heat to the dish. If you don’t like spice you can play around with the quantity of chilli. You could omit the chilli completely, or add half a chilli without the seeds.

 

Do not overcook the vegetables. They should be fresh and crunchy, not soft and soggy. You can adjust the vegetables you use according to what you have in the fridge. Baby corn, a finely sliced red bell peppers or julienne carrots would work well. I like to use pak choi and mange tout, and I boil them for just 2 minutes so that they retain their flavour and a lovely crunch.

 

I use frozen vegan dumplings/gyoza like these in this dish. They are widely available and very quick to cook. 

 

I love udon noodles because they are thicker than some other noodles, and I love their texture.  You can substitute the udon noodles for any other noodles you like. 

 

Adding marinade to noodles and vegetables

 

 

Print
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Singapore noodles in a bowl

Vegan Singapore Noodles


  • Author: noasmodernkitchen
  • Total Time: 25 minutes
  • Yield: 1 serving 1x
  • Diet: VeganDiet

Description

These vegan Singapore hawker noodles are fresh, packed full of flavour and loaded with vegetables. They are so simple to make and are seriously satisfying.


Ingredients

Scale
  • 1 garlic clove, finely diced
  • 1 small bunch of coriander – leaves and a few stalks, roughly sliced
  • 1 chilli, finely diced
  • 1 & 1/2 tablespoons thick soy sauce
  • 2 teaspoons thick sweet chilli sauce
  • 1 handful of mange tout
  • 4 large leaves of pak choi, torn into large pieces
  • 1 portion of udon noodles
  • Vegan frozen dumplings/gyoza

Instructions

  1. Finely chop the garlic, coriander and chilli, and place into a bowl. Add the soy and chilli sauce and set aside. This will be the marinade for the dish.
  2. Slice the mange tout in half at a diagonal, and tear the pak choi into large pieces.
  3. Bring a pan of water to the boil, add the vegetables and boil for 2 minutes, until the veg is piping hot and slightly softened. Drain the veg and set aside in a large bowl. Don’t worry about it cooling down because the hot noodles and dumplings will warm everything up again.
  4. Bring another pan of water to the boil, add the noodles and cook according to the pack. My noodles took around 5 minutes. About 2 minutes before your noodles are cooked, add your dumplings to the pan. They usually only need around 2 minutes to cook, but check your pack and adjust the timings accordingly. If your dumplings take longer, use a second pan whilst the noodles cook.
  5. Drain the noodles and dumplings. Be careful that the dumplings don’t break as they can be fragile.
  6. Add the noodles and dumplings to the bowl with the cooked veg. Add the marinade and toss so that everything is well coated.
  7. Serve whilst hot, and enjoy with chopsticks (or a fork)!
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Cuisine: Chinese

Nutrition

  • Calories: 353
  • Fiber: 6.5
  • Protein: 13.7

Keywords: Vegan, cooking, noodles, singapore, street food

 

 



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