Soy-Free Singapore Noodles
Bright, vibrant, and completely soy-free, this Singapore Noodles recipe is a wholesome twist on the classic dish, perfect for anyone seeking a flavorful yet allergen-friendly meal. Made with tender rice vermicelli, crisp veggies like bell peppers, carrots, and peas, and infused with the bold flavors of curry powder, turmeric, and chili flakes, this dish delivers a satisfying balance of spice and warmth. Coconut oil and coconut sugar lend a subtle sweetness, while a splash of lime juice adds a zesty finish. Ready in just 30 minutes, this one-pan wonder is perfect for busy weeknights or meal prep. Garnish with fresh cilantro and green onions for a restaurant-style presentation that’s as visually stunning as it is tasty. Whether you're avoiding soy or looking for a plant-based meal with global flair, these soy-free Singapore noodles are a must-try!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 2 tablespoons Coconut oil
- 1 large Yellow onion, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1 large Carrot, julienned
- 1 cup Green peas
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Coconut sugar
- 0.5 teaspoon Chili flakes
- 1 cup Vegetable broth
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 stalks Green onions, roughly chopped
- 0.25 cup Fresh cilantro, chopped
Instructions
Soak the rice vermicelli noodles in hot water for about 10 minutes or until tender, then drain and set aside.
In a large skillet or wok, heat the coconut oil over medium-high heat.
Add the sliced onion to the skillet and sauté for 2-3 minutes until just beginning to soften.
Add the red bell pepper and carrot, and continue to stir-fry for another 2 minutes.
Mix in the green peas, garlic, and ginger, cooking until fragrant, about 1 minute.
Sprinkle the curry powder, ground turmeric, coconut sugar, and chili flakes into the skillet. Stir well to coat the vegetables evenly.
Pour in the vegetable broth and lime juice, then add salt and black pepper. Stir to combine.
Add the drained rice noodles to the skillet, tossing everything together to ensure the noodles are well coated in the spice mixture. Cook for 3-4 minutes, allowing the noodles to absorb the liquid.
Once everything is heated through, remove the skillet from the heat.
Garnish with chopped green onions and fresh cilantro before serving.
Serve immediately, enjoying the vibrant colors and flavors of this soy-free Singapore noodles dish.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7113 mg | 309% | |
| Total Carbohydrate | 247.8 g | 90% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 35.1 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2060 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
