Singapore Noodle Stir-fry with Veggies & Tempeh

Singapore noodles is a popular dish served at many Chinese restaurants, though not always vegan. This recipe is easy to make and completely vegan.

Serves 1 | Prep time: 10 mins | Cooking time: 10 mins


  • 150g/5.3oz tempeh (1 1/4 cup, sliced) (e.g. Nutrisoy Tasty)
  • 1/4 veg stock cube (low sodium)
  • 200g/7oz (2 cups) frozen stir-fry vegetables (e.g. Birds Eye Oriental Stir-fry) [or used mixed vegetables of choice]
  • 200g/7oz Singapore wok-ready noodles (e.g. Kan Tong Singapore noodles) [or use 60g/2.5oz dry brown rice noodles]
  • 30g/1oz spring onion (1/2 cup, chopped)
  • 30ml/1oz (2 Tbsp) light soy sauce
  • 1 tsp curry powder
  • 10g/0.3oz (1 Tbsp) white sesame seeds


  1. Slice the tempeh into strips about 2.5cm/1in in length. Dissolve stock cube in 1 tablespoon of boiled water. Place the slices in a shallow bowl and pour the stock water on top to marinate the tempeh. Set aside.
  2. Prepare the Singapore noodles as per packet instructions.
  3. Mix the soy sauce and curry powder in a small bowl and prepare your veggies.
  4. On medium-high heat add tempeh and any remaining stock water to a non-stick pan and cook for a few minutes until lightly browned.
  5. Turn to high heat, add veggies to the pan. Stir-fry for a couple of minutes.
  6. Mix in the noodles, most of the spring onion and soy/curry sauce, cook for another minute or two on a lower heat.
  7. Remove from heat then place in a serving bowl or plate and sprinkle with sesame seeds and remaining spring onion.

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