Looking for new dishes, I found on Pinterest the traditional recipe for Singapore noodles and I got to work making my own vegan version. It is very low in fat and the truth is that it is very good, but if you want, you can add tahini, peanut butter or almond or even coconut or extra virgin olive oil.

Noodles Singapur Veganos.- Estos noodles singapur veganos estás listos en 30 minutos y no llevan nada de grasa. Es una receta muy versátil y se puede adaptar a cualquier ingrediente.



  • 200 g de noodles de arroz integral (7 oz)
  • 1⅓ tazas de lombarda cortada en juliana (115 g)
  • ½ taza de guisantes congelados (60 g)
  • ½ pimiento rojo cortado en juliana
  • 275 g de tofu firme (10 oz)
  • ½ taza de agua (125 ml)
  • 3 cucharadas de sirope de agave
  • 2 cucharadas de tamari o salsa de soja
  • 1 cucharada de ajo en polvo
  • 1 cucharada de curry en polvo
  • 1 cucharadita de jengibre en polvo
  • Salsa sriracha al gusto (opcional)
  • El zumo de una lima
  • Cilantro y cacahuetes troceados para decorar (opcional)


  1. We cook the rice noodles following the instructions of the package. Strain them, pour water on them to stop cooking and reserve.
  2. While the noodles are cooking, steam the vegetables (red cabbage, peas and red pepper) for about 5 minutes or until cooked but al dente. You can also cook or sauté them with a little oil.
  3. We cook the grilled tofu in a wok or pan. We don’t add any oil, but if it sticks to you or if you want, you can add a little.
  4. Mix the sauce ingredients in a bowl (the rest of the ingredients except lime juice) until well combined.
  5. Place the noodles, vegetables and tofu in the wok or pan. Add the sauce, stir and cook over medium-high heat for about 5 minutes, stirring constantly. You can add more water if necessary or some type of fat such as tahini or oil.
  6. Remove from the heat, add the lime juice and stir.
  7. < li id="instruction-step-7">We decorate the plate with coriander and chopped peanuts (optional).

  8. We can store the noodles in the fridge in an airtight container for about 4 days.


– We use rice noodles, but you can use any kind of noodles or even spaghetti.
– Use whatever vegetables and spices you like.
– Instead of tofu you can use tempeh, seitan or add more vegetables.
– Any sweetener is fine, it doesn’t have to be agave syrup.
– If you don’t eat soy, you can substitute tamari or soy sauce for salt or another sauce salty.
– Sriracha is a hot sauce, but you can substitute another sauce or any type of chili pepper. If you don’t like spicy, remove this ingredient.
– Lemon can be used instead of lime.

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