Singaporean Noodles

Ingredients

A) Protein

1. 100 g tofu (firm), cubed
2. 100 g seitan
3. 50 g mushrooms (slice)

B) Seasoning for tofu

1. Turmeric salt (or: pinch of turmeric + salt), to taste

C) Seasoning for seitan & mushrooms

1. Garlic powder, 1–2 tsp
2. Onion powder, 1–2 tsp
3. Vegan oyster sauce, 1–2 tbsp
4. Soy sauce, 1–2 tbsp
5. Salt, to taste

D) Vermicelli

1. Rice vermicelli, enough for 2 servings (typically ~120–160 g dry)
2. Hot water, for soaking/softening

E) Noodle stir-fry base

1. 1 small onion, sliced
2. 2–3 cloves garlic, minced
3. 3 color bell peppers, sliced (about 1/2–1 cup total each color to taste, or ~2 cups total mixed)
4. Salt, to taste
5. Black pepper, to taste
6. Singapore/vegetable “curry powder” (often used for this style), 2–3 tsp (adjust to taste)

Optional (recommended, if you have them)

1. A little neutral oil for sautéing (or use a splash of water/oil-free method)
2. 1–2 tsp sugar or more soy/oyster for balance
3. Chili flakes/chili oil for heat
4. Extra soy sauce for final taste

Instructions

1) Prep tofu (turmeric salt)

1. Cube tofu.
2. Lightly season with turmeric salt.
3. Sauté until golden on the edges (medium-high heat, stirring occasionally).
4. Remove and set aside.

2) Cook seitan + mushrooms

1. In the same pan (add a small splash of oil/water if needed), sauté seitan until warmed and slightly browned.
2. Add sliced mushrooms.
3. Season with:
4. garlic powder
5. onion powder
6. vegan oyster sauce
7. soy sauce
8. salt
9. Stir for 2–4 minutes until mushrooms release moisture and everything looks glossy.
10. Set aside together with tofu (or keep separate if you prefer).

3) Soften rice vermicelli

1. Put vermicelli in a bowl.
2. Cover with hot water (not boiling).
3. Soak until softened (usually 5–10 minutes, depending on thickness).
4. Drain well. (If it feels sticky, rinse quickly and drain again.)

4) Stir-fry the vegetables + curry seasoning

1. In the pan, sauté:
2. sliced onion
3. minced garlic
4. until fragrant.
5. Add bell peppers, sprinkle with salt and black pepper.
6. Stir-fry until peppers are crisp-tender (about 3–5 minutes).
7. Add curry powder (2–3 tsp) and stir quickly (30–60 seconds) so it becomes aromatic.

5) Combine everything

1. Add softened drained vermicelli into the pan.
2. Toss well to coat in the curry-spice.
3. Add back:
4. tofu
5. seitan & mushrooms
6. Toss for 1–2 minutes.
7. Taste and adjust:
8. more soy sauce / vegan oyster for saltiness
9. a pinch of sugar if too sharp
10. more curry powder if you want stronger flavor
11. pepper/chili for extra kick

6) Serve

Serve hot. Great with a squeeze of lime or a drizzle of vegan chili sauce (optional).