Home Cooking & Recipes Vegan Recipe: Singapore Udon Noodles Stir-Fry

Vegan Recipe: Singapore Udon Noodles Stir-Fry

Vegan Singapore Udon Noodles Stir-Fry

Vegan Singapore Udon Noodles Stir-Fry

This quick version of Singapore noodles uses hearty udon noodles with colorful veggies and an easy stir-fry sauce.

Ingredients, Makes 4 servings

8 ounces round udon noodles
Half an onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup snow peas
4 scallions, thinly sliced, green and white parts divided

Sauce Ingredients:
2 cloves garlic, minced
2 tablespoons tamari
4 dates, finely chopped
1 lime, juiced
1 1/2 tablespoon curry powder
1 teaspoon ground turmeric
1 cup hot water (from boiling the noodles)


Bring a large pot of water to a rolling boil. Add the noodles. Cook 4 minutes, until tender. You still want a little “bite” in the noodle, so be sure not to overcook.

Reserve 1 cup of the noodle water. Drain the noodles and set aside.

While the noodles boil, combine the sauce ingredients in a small bowl. Add the 1 cup of water from boiling the noodles. Whisk with a fork and set aside. If you prefer, you can also blend everything in a blender.

In a wide skillet, sauté the onion, bell peppers, and white parts of the scallion for 4 to 5 minutes, until starting to soften around the edges. No oil is needed. Keep the vegetables jumping around the pan (stirring often) to prevent sticking.

Add the snow peas. Cook another 2 minutes, until bright green.

Add the cooked udon noodles and Singapore sauce to the pan. Continue to stir until all veggies, noodles, and sauce are well combined. Cook until everything is hot, 1 to 2 minutes.

Garnish with the green scallion tops and serve immediately. Enjoy!

Source: Katie Simmons of Plants-Rule.com

Per serving: Calories: 285; Fat: 1 g; Saturated Fat: 0 g; Calories from Fat: 15%; Cholesterol: 0 mg; Protein: 10 g; Carbohydrate: 61 g; Sugar: 10 g; Fiber: 5 g; Sodium: 667 mg; Calcium: 68 mg; Iron: 4.3 mg; Vitamin C: 118 mg; Beta-Carotene: 845 mcg; Vitamin E: 1.6 mg

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