Have you ever had a craving for something that just fixates in your mind for days? Such was my experience over the past week when the idea of Singapore noodles came to me. If you don’t know what that is, it’s a thin rice vermicelli noodle dish with a mild curry flavour and usually red peppers and, in this case, tofu (though often it will have snow peas or snap peas and some kind of meat). It’s very simple and tasty. In terms of origin, it’s apparently not from Singapore despite the name.
I have had it at a number of Asian restaurants and I figured it would be pretty easy to make. So, as I tend to do, I did some internet research to get the general gist and then I made it my way.
I cut the tofu into cubes and tossed them in a bit of oil and cornstarch before putting them in the air fryer (380 degrees F) for about 25 minutes, turning them over at the halfway point.
While that was happening, I put a pot of water on high until it boiled, getting ready to make the vermicelli. I love the thinnest of thin rice noodles because they are just so easy to make. Once the water boils you drop the noodles in, put the lid on, and remove the pot from the heat. In four minutes you’ve got your noodles.
I sliced up some red pepper to stir-fry in the wok. And while that was cooking I mixed together about 2 tablespoons of soy sauce, a teaspoon of rice vinegar, and a good teaspoon and a half of curry powder. I also sliced some green onions to throw in towards the end.
After draining the noodles, I threw them and the tofu into the wok with the red pepper and then poured the sauce on and tossed them together with it. And then I added the green onions.
Voilà!
I dressed it with a bit of sriracha and served it with steamed baby bok choy.
I don’t pretend to be a recipe author, so I wouldn’t blame you if you’d like to follow a proper recipe and not just go by my step by step of what I did. You can find recipes for Vegan Singapore Noodles at Connoiseurus Veg and Minimalist Baker and It Doesn’t Taste like Chicken. All three recipes are a bit more complicated than what I did, but none is terribly challenging to make.
I have not had a lot of bandwidth for the blog these past few months but I am excited about getting back to two posts a week: a fun Friday (today!) and a more serious mid-week post.
Bon appétit!


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