vegan singapore noodles free from rice, gluten, dairy, eggs and heat.

Surely there is something very uplifting about a bowl of noodles.

I have no idea if this recipe has any resemblance to noodles from Singapore, as the closest I have eaten to an authentic plate of Singapore Noodles is from the local takeaway. However as far as raw noodles go, it is a pretty good match for those from my local takeaway and everyone I have ever made it for is very happy with it. It is certainly one of my favourite quick go-to meals for convenience or if I want to convince anyone that you don’t need to resort to a stir fry to get all the flavour of one.

The recipe uses kelp noodles which look and taste like Chinese glass noodles and absorb any dressing that you want to add. These noodles are made from only kelp (a sea vegetable) and sodium alginate (sodium salt extracted from a brown seaweed). Actually these noodles are best eaten raw, and are fat free, gluten free and low in carbohydrates. The brand I use is from Sea Tangle.

The secret to making this as luscious as possible is to massage the kelp noodles with the dressing for about 5 minutes. Then add in all the other ingredients and give it a quick mix through so they are coated by the dressing. Leave it for a few minutes – better still for an hour, but we are not talking precision timing here.

If you can’t get hold of kelp noodles then instead you could use a spiralised butternut squash or courgette (zucchini).
A word on curry powder. The quality of your curry powder, as with the quality of all your ingredients, is everything. I use the Medium Madras Curry Powder from Cotswold Health. It has taken 20 years to find this curry powder. In my opinion, it’s the best one.


Singapore Noodles
  • 1 packet of kelp noodles (340g bag)
  • A pinch of bicarbonate of soda
  • 1 carrot, peeled
  • 4 baby sweet corn, sliced
  • 4sugar snap peas, sliced
  • 4 mushrooms, finely chopped
  • ½ red pepper, julienned
  • 1 spring onion, sliced
  • 2 tbsp chopped coriander leaf

  • Dressing
  • 3 tbsp tamari
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp pumpkin seed oil
  • ½ tsp grated garlic
  • ½ tsp grated ginger
  • 1 tbsp and 1 tsp curry powder
  • 1 tsp fresh red chilli, finely sliced
  1. Soak the kelp noodles in warm water with a pinch of bicarbonate of soda for an hour or so until they soften.
  2. Rinse the noodles well under cold running water and leave in a colander to drain.
  3. In a bowl, whisk together all the dressing ingredients.
  4. Using a vegetable peeler, make long ribbons from the carrot.
  5. Massage the dressing into the noodles until the noodles are well covered in the dressing.
  6. Add the carrot ribbons and the remaining ingredients to the noodles.
  7. Combine well before serving.