Curry noodles - these easy vegan curried noodles with veg are a great satisfying side dish.

Based on Singapore noodles they are full of flavour and quick and easy to make.

A blue bowl of vegan curry noodles, surrounded by chopsticks, a grey cloth, glass of water and sliced spring onions.

These vegan curry noodles are inspired by Singapore noodles, the popular takeout dish.

It is actually an unknown dish in Singapore and while the origins are a bit fuzzy, it likely originated in 1950's or 60's Hong Kong.

It consists of stir fried vermicelli rice noodles flavoured with curry powder, and usually contains vegetables, eggs, shrimp and char siu pork.

Obviously I've omitted the meat, seafood and egg to make the dish vegan, but it still tastes great and is very satisfying. You can of course add in any meat substitutes as you like to make it more of a meal than a side dish.

Curry noodles in a pan on a wooden board.

What Do I Need To Make Curry Noodles?:

Rice noodles: Vermicelli rice noodles are traditional. But the seasoning works well with any kind of noodle.

Vegetables: I use shredded cabbage, bell pepper, carrot, mushrooms and onion but you can use whatever you like as long as it can be stir fried.

Curry powder: I use mild, but medium is fine too. I also add a little extra turmeric to give the noodles more of a yellow colour, but that is optional.

Soy sauce: I use light soy sauce. You can use dark instead but you may want to use a bit less of it.

Sesame oil: Toasted sesame oil adds loads of flavour.

MSG: This is optional, but I love the extra kick of savoury, umami flavour that it adds.

White pepper: White pepper has a very distinct flavour and packs quite a punch so you don't need to use much of it.

Garlic, ginger and spring onions:

How To Make Curry Noodles:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Whisk together the soy sauce, curry powder, turmeric, sesame oil, white pepper, garlic, sugar, ginger and msg.

Slice all the vegetables into bite sized pieces.

Soak/cook the noodles according to the instructions on the packet.

Heat 1 Tbsp of oil in a wok or large frying pan over a medium high heat.

Fry the onion for a couple of minutes then add the rest of the vegetables and cook over a high heat for about 3 minutes until slightly softened.

Add the sauce and the spring onions and cook for another couple of minutes.

Step 5, the vegetables with the added sauce.

Toss through the drained noodles. Cook for a couple of minutes, stirring constantly, until heated through.

Close up of a pan of vegan curry noodles.

Tips And Substitutions:

The msg really adds lots of umami flavour so I recommend using it if possible, but you can leave it out if you must.

Have all your vegetables prepared and chopped and the sauce mixed up before you start cooking.

I used rice vermicelli noodles here, but I have also made it using regular wheat noodles which worked great. You can use any kind of noodle you like but bear in mind that some aren't vegan as they contain egg.

You can swap the vegetables for any kind that you like, as long as they can be stir fried.

If you want this to be an all-in-one kind of meal, simply add some fried or baked tofu or tempeh.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 4 votes