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LAY HO MA! I absolutely love noodles. Who would’ve known that curry and rice noodles made such great friends. Join me in this episode and learn how to make an easy vegan Singapore noodles recipe so delicious, you’ll make want to make it everyday of the week! Let’s begin.

1 shallot
2 pieces garlic
1 small piece ginger
1/4 red bell pepper
1/4 green bell pepper
1 cup extra firm tofu (crumbled)
3 sticks green onion
1/4lb vermicelli rice noodles
2 tbsp grapeseed oil
1 generous tbsp curry powder (see below*)
2 tbsp soy sauce
1/2 cup water

1. Bring a pot of water to boil for the noodles
2. Thinly slice the shallot and finely chop the garlic and ginger
3. Thinly slice the bell peppers
4. Crumble one cup worth of extra firm tofu. Then, chop the green onion into batons (leave a little bit for garnish)
5. Soak the noodles in the hot water and use chopsticks to loosen them occasionally
6. Heat up a sauté pan on medium high heat. Add the grapeseed oil
7. Sauté the garlic, shallot, and ginger for 1min. Then, add in the tofu and peppers. Sauté for 2-3min
8. Strain out the noodles and add them to the pan. Then, add the curry powder, soy sauce, and 1/2 cup water
9. Add in the green onion and give the noodles a good stir for a 2-3min until the water has been absorbed and the noodles are cooked
10. Plate the noodles and garnish with some finely chopped green onion

* The curry powder I used is a pre-blended mix of turmeric, coriander, cumin, ginger, cinnamon, black pepper, fenugreek, mustard, and cardamom


If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!

Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook:
Wil’s Photography + Video on Instagram:
Wil’s Photography + Video on Facebook: wyphotography

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Kostas K says:

I Can't believe that you are an oriental guy and you don't have a Wok. I am Greek and I have a wok. And I can find Vermicelli any time. And where is the heat Singapore noodles suppose to be hot…..

Connor Gallivan says:

Did you press the tofu before adding it?

Jodi Higgins says:

I have to agree about the bell pepper. It makes so much sense to do it that way. I couldn't believe I never thought of it before!!! I love Singapore noodles and this looks like a delicious way to make it meatless. I can't wait to try it, looks pretty easy! Thank you.

Mari Rodriguez says:

It’s 7:15 this morning going to my Asian store to pick up those thin noodles!

zayri bautista says:

Anyone wondering if this is worth it. It is.

Matthew Reed says:

This guy is awesome!

MelissaC says:

Amazing !!!

Benedick Miller says:

“I don’t have a wok” – What???!!! 🤣 my favorite noodle chef doesn’t own a wok. It just goes to show that a good workman can do a fantastic job with whatever is on hand.

Austin Fudge says:

You sir just got a new subscriber and I’ve only watched 1/2 your video. I just love the new vegan movement and all the people teaching others how to cook and eat for health and wellness. Thanks!

Naada Maya says:

You are making me love cooking. Video is just beautiful 😍

RaisedByCats says:

Pretty darn simple!

Sandy Weaver says:

What knife do you have?

aldret aldret says:

This plate is for four persons… I remember… the beginning of the video. ☺️😉

J Wielgosz says:

Yum and double yum!!

Amanita Castanea says:

You should ask for a wok for your birthday 🎁.

Winnie De Guzman says:

Gonna be my lunch for tomorrow for sure.It reminds me when i was working in Singapore.🥰

Bonnie Schindler says:

Love the recipes and I LOVE your style of presentation. Down to business. Beautiful. Clear. Concise. No talkey talkey nonsense. Thank you.

Abay Singh says:

Been trying your recipes. Margin of error on your recipe is pretty low😃
I will make this using Madras Curry Powder

G A says:

Will! I can’t believe you don’t have a wok!!! Even I have one! 😉

roni bucks says:

Hi Will- I’m a new vegan. I luv your recipes. Can I substitute zoosles for vermicelli?

3PairDesigns says:

So thrilled I found your channel!! This is by far my most beloved noodle dish! I have made them before from other recipes, but they seemed way more complex. I love the clean result with the grapeseed oil. Thank you so much and I loved your "shameless plug", I am all over your cookbook. Thank you so much for sharing! 👍😉

pavan bg says:

how to make the curry powder? what is it made of?

FlickerFlame says:

This looks f’ing delicious.

Adarsh Mohapatra says:

Many congratulation! Very inspiring and elegant web cooking show. Cheers!

Erika Dorogi says:

I just found you channel and I am wooowed away. Thank you for all these amazing recipes. I truly love that you give us the written recipe in the description box!!! Thank you and keep cooking (and teaching us.

esther ninah says:

I just made this and my family loved it 😁. We like it spicy 🌶 so I put some sambal. I love your videos ❤️

Alistaire Mordyn says:

You have a gas stove but no traditional round bottomed wok to use on it?? This has to change!

Lisa Müller says:

Me and my boyfriend just made this recipe and it was amazing yay

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