Delicious, exotic, and beautiful — our recipe for gluten-free Singapore Noodles uses black bean vermicelli-style pasta, curry, and jewel-toned vegetables to create a wonderful interplay between light and dark.
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While the origin of Singapore Noodles is still debated by food experts throughout the world, there is one thing on which all agree – this simple pasta dish satisfies all of the senses with its stir-fry crunch, intoxicating curry and heat, and slivers of mouth-watering vegetables.
Our Singapore Noodle recipe takes a vegan approach and uses plant-based protein (black bean noodles) that give the dish extra depth of flavor and visual interest. We like Explore Cuisine Black Bean Noodles for their high-level of protein and fiber, and their ability to maintain their consistency through boiling and saute.
Great Option for Pasta Night
Singapore Noodles is a quick dish and easy to prepare, making it an ideal choice for substitution on traditional pasta nights. While you can use any vegetables in your fridge, we like to use carrots, scallions, snap peas, yellow zucchini, mushrooms, and Fresno chili peppers (according to your desired level of heat.) To prepare the vegetables, simply wash and julienne, then saute in the curry mix. Save time by preparing the vegetables the night before and your Singapore Noodles will take just minutes to prepare!
Make it Your Own
The blend of curry and Fresno chili peppers make this dish a bit spicy. If you prefer a milder version, you can substitute beautiful red bell peppers for the Fresno chilis. Serve Singapore Noodles in a large platter garnished with crushed peanuts, chopped cilantro or parsley, and lime wedges. While Singapore Noodles is a complete meal in itself, you may want to add other Asian-inspired recipes to your meal like our Thai Coconut Soup, Tofu Green Papaya Salad Cups with Coconut-Peanut Dressing, and a delicious pitcher of White Sangria with A Twist of Asian pears and persimmon. Enjoy!
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- 8oz Explore Cuisine Black Been Spaghetti
- 2 tbsp toasted sesame oil
- 1 cup snap peas, cut into thin strips
- 1/2 large yellow zucchini, cut into thin strips
- 2 cups shredded carrots
- 6 scallions, white and green parts, sliced
- 2 Fresno peppers, cut into thin strips (see note)
- 3 tsp curry powder, divided
- 1/4 cup soy sauce or tamari (gluten free soy sauce)
- 3 tbsp mirin
Cook the pasta following the instruction on the package. Drain well and set aside
Heat the sesame oil in a large skillet or a wok. Add the snap peas, zucchini, carrots, scallions peppers and 2 teaspoons of the curry powder, and cook over medium high heat for 5 minutes, tossing frequently
Add the cooked bean pasta, soy sauce, mirin and the remaining 1 teaspoon of curry powder and toss well. Cook for another 3 minutes, garnish with lime, cilantro or crushed peanuts (optional) and serve
Fresno peppers are fairly hot. If you prefer your noodles milder, use 1 red bell pepper instead.
- Calories: 377
- Sugar: 14.4
- Sodium: 534
- Fat: 9.4
- Saturated Fat: 1.1
- Unsaturated Fat: 5.8
- Trans Fat: 0
- Carbohydrates: 43.5
- Fiber: 16
- Protein: 28.5
- Cholesterol: 0