You will love this stir fried Vegetarian Singapore Noodles recipe! Paneer makes a delicious alternative to tofu or faux meat in these vegetarian rice noodles. This is a healthy 30 minute recipe that is packed with veggies, protein and amazing flavor!
Step away from the takeout menu, and let me show you how to make a delicious bowl of vegetarian stir fried noodles at home this weekend.
What are Singapore Noodles?
Fun fact: Singapore Noodles are, apparently, not really from Singapore. Instead, they’re thought to be Cantonese. No one is entirely sure how they earned their name.
In any case, this popular noodle dish is made with vermicelli noodles (extra skinny rice noodles), flavored with curry powder alongside the classic Asian flavors of soy sauce and rice wine, and packed with protein and veggies.
Are Singapore Noodles Vegetarian?
They can be but they’re often packed with meat or seafood, and may use meat stocks in the sauce. But they are easily transformed into a vegetarian dish when using vegetable stock and a vegetarian protein source, usually tofu.
This recipe is fairly classic, but when it comes to the protein, we’re we’re bucking all traditions and using… paneer cheese!
Using Paneer in your Noodles
I know adding cheese to Singapore noodles seems weird, and it is weird, and it is not traditional, but what the heck, maybe it should be.
I never feel like I can cook Asian tofu as well at home as it tastes in restaurants, and this dish wouldn’t feel like such a full meal without a protein. Adding a package of store bought paneer is perfect. It’s mellow creaminess sits beautifully against the sweet peas and the strong flavors of the sauce.
Anyway when something has curry powder in it, it is always OK for paneer to join the party. That is just good manners, right?
How to Make Vegetarian Singapore Noodles
The fact that I’ve made these photos all white and minimalist is kind of ironic. The reality was just so messy. Basically, any time I stir fry something, especially noodles, the kitchen will end up looking like a tornado hit it.
There are bottles, bowls, onion peel, chili seeds, everywhere. Any inch of surface space is covered in mess.
It’s not like the stir fries I make use that many ingredients, but it’s all the bottles I have to pull out to find the bottles that are hiding at the back of the cupboard, when I am in a frantic rush because I realised that I already started stir frying my veggies before I made the sauce, gaaaah!
So let’s just reiterate golden rule of stir fries: Do all of your prep before you start to heat that wok. All of it. No exceptions.
As long as you do that, this will come together very easily.
These noodles are delicious reheated too, with the added benefit of making your house smell like a Chinese restaurant when you microwave them.
Do you love paneer as much as me? You should try out my chili paneer lettuce wraps!
You will love these stir fried singapore style noodles with paneer cheese! Paneer makes a delicious alternative to tofu or faux meat in these vegetarian rice noodles. Ready in 30 minutes.
- 150g of vermicelli rice noodles
- A couple teaspoons of toasted sesame oil
- 225g / 8oz block of paneer, chopped into small squares
- 1 large onion, thinly sliced
- 1 carrot, chopped into matchstick pieces
- 1 green pepper, thinly sliced
- 2 cups of frozen peas (metric folk, if you don’t have measuring cups, use around one and half mugs full)
- 3 cloves of garlic, crushed
- 1 Tblsp crushed ginger
- A small bunch of spring onions (aka green onions, salad onions), sliced
- 2 teaspoons of curry powder
- 4 Tblsps soy sauce
- 3 Tblsps mirin or rice wine (I use a generic Chinese cooking wine)
- 2 eggs, whisked in a mug (optional- this dish would traditionally contain eggs but I sometimes prefer it without)
- In a large bowl, cover the vermicelli noodles in boiling water. Let sit for 1-2 minutes, and then drain. Return to the bowl and add the toasted sesame oil. Toss through. While preparing everything else, make sure to go back to the noodles at regular intervals and toss them around a little with the fork to stop them sticking.
- Put your frozen peas into the colander you just used to drain the noodles. Run some boiling water over them, just to take the edge off the frost. Set aside. (They will finish defrosting in the wok)
- Now complete your prep by chopping all of your vegetables and paneer.
- Heat a glug of oil in your wok to a high temperature and throw in the paneer. Cook until golden and crisped on all sides. You will need to toss and mix the paneer regularly to get it cooked as evenly as possible.
- Once the paneer is nicely browned, remove from the wok and set aside.
- Drain the oil from the wok and refresh with a new glug of oil. Heat to a high temperature and add the pepper, onion, and carrot to the wok. Stir fry until they are starting to brown before adding the peas, ginger, garlic, and the white ends of the spring onions.
- Once fragrant (after a couple of minutes), add the curry powder and cook for another minute.
- Add the eggs on top of the mixture and allow to sit for a moment while the egg starts to harden. Then stir fry through to mix the egg in with the vegetables.
- Add the soy sauce and rice wine, and mix through until the vegetables are nicely coated in sauce (about 30 seconds).
- Add the paneer, and stir through until it’s coated in the sauce.
- Finally, add the noodles and toss through for about 3 minutes, ensuring that everything is well mixed before quickly adding the spring onions and removing from the heat.
- Serving Size: 4 servings
- Calories: 402
- Sugar: 13.4 g
- Sodium: 691.8 mg
- Fat: 11.6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 56.5 g
- Fiber: 0 g
- Protein: 16.5 g
- Cholesterol: 81.8 mg
Source: I based this on the Guardian’s recipe for perfect singapore noodles.