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Prepare all the ingredients first. Cut the red bell pepper, carrot and green onions. Put one green onion aside, you will be using this as a garnish. Mince the garlic and ginger. If you decide to use the kaffir lime leaves, fold them in half and tear the rib from the leaf.
Heat one tablespoon of sesame oil in a large frying pan. Add the green onions, garlic, ginger and lime leaves. Cook this for one minute before adding the curry powder. Use madras curry powder if you have it, otherwise any other curry powder will do the trick as well. If it gets sticky, add a splash of water.
After two minutes, toss in the carrot and bell pepper. Also add the lime juice, soy sauce (or tamari if you’re avoiding gluten) and coconut sugar (or any other vegan sweetener). Cook for about 10 minutes.
Bring a pot of water to a boil. Once boiling, remove from heat and add the rice vermicelli. Leave the rice vermicelli in there for 2 minutes, stirring every now and then to prevent it from sticking. Drain and set aside.
Then, add the cooked chickpeas and stir well. Next, add in the rice vermicelli. Carefully, mix everything together.
Garnish the vegan Singapore noodles with the extra green onion, cilantro or peanuts.