Creamy Coconut Vegan Curry Noodles

Curry noodles — these simple vegan curried noodles with vegetables make a flavorful, satisfying side or main. Inspired by Singapore noodles, they’re quick to prepare and full of fragrant curry notes.

Based on the classic Singapore-style dish, these noodles use curry powder to create a bright, savory coating for rice vermicelli and a variety of stir-fried vegetables.

These vegan curry noodles are loosely based on Singapore noodles, a takeout-style stir-fry of thin rice noodles and curry. Although that name is more common outside Singapore, the flavor profile — rice vermicelli tossed with curry, aromatics and vegetables — is what we’re celebrating here.

The dish traditionally may include egg, shrimp and barbecued pork, but this vegan version replaces those with hearty vegetables and optional plant-based protein. It’s adaptable: use whichever vegetables you prefer and add tofu, tempeh or a meat substitute to make it a complete meal.

What You’ll Need to Make Curry Noodles

Rice noodles: Vermicelli rice noodles are traditional, but this curry seasoning pairs well with most noodle types. Use rice vermicelli for a light texture or wheat noodles if you prefer.

Vegetables: A mix of shredded cabbage, bell pepper, carrot, mushrooms and onion works well. Choose vegetables that hold up to a quick, high-heat stir-fry.

Curry powder: Mild curry powder creates a gentle curry flavor; medium heat is fine if you want more spice. A pinch of turmeric enhances color if desired.

Soy sauce: Light soy sauce is used here to season the sauce. If you use dark soy, reduce the amount to avoid overpowering saltiness and color.

Toasted sesame oil: Adds a deep, nutty aroma and rounds out the sauce.

MSG (optional): Adds savory, umami depth if you use it; it can be omitted without drastically changing the dish.

White pepper: A small amount complements the curry with a sharp, peppery note. Use sparingly.

Aromatics: Fresh garlic, grated ginger and sliced spring onions bring brightness and balance.

How to Make Curry Noodles

(Full measurements and step-by-step instructions are included in the recipe card below.)

Begin by whisking together the sauce ingredients: soy sauce, curry powder, turmeric (if using), sesame oil, white pepper, garlic, grated ginger, a touch of sugar and MSG if you choose to include it. Set the sauce aside.

Slice all vegetables into bite-sized pieces so they cook evenly. Shred cabbage, slice onion and pepper, cut mushrooms and grate or slice the carrot.

Soak or cook the rice noodles according to the package instructions. Drain and set aside so they’re ready to toss into the wok.

Heat about 1 tablespoon of neutral oil in a large wok or frying pan over medium-high heat. Stir-fry the onion for a minute or two, then add the remaining vegetables. Cook on high for roughly 3 minutes, stirring frequently, until they are just tender but still have color and some bite.

Pour in the prepared sauce and add the sliced spring onions. Stir for a couple of minutes to let the flavors combine and the sauce heat through.

Toss in the drained noodles and stir constantly for another two minutes or until everything is evenly coated and warmed through. Serve immediately.

Tips and Substitutions

If you use MSG, add it sparingly — it enhances umami and deepens savory notes. It’s optional and can be left out.

Prep all vegetables and mix the sauce before you heat the pan; stir-frying goes quickly and having ingredients ready makes a big difference.

Rice vermicelli is traditional, but regular wheat noodles or other types work well too. Check packaging for egg if you need to keep the dish vegan.

Swap in any quick-cooking vegetables you enjoy. For a heartier meal, add fried or baked tofu, tempeh or a plant-based protein toward the end of cooking so it heats through with the noodles.

If you try this recipe, please leave a rating or comment to let me know how it turned out.