VEGAN SINGAPORE NOODLES

Singapore Noodles simplified to just 10 ingredients and 30 minutes! Add tofu for extra protein and texture. The perfect satisfying, plant-based meal!

VEGAN SINGAPORE NOODLES

Ingredients

SAUCE

• 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
• 2 Tbsp tamari (or soy sauce if not GF)
• 1-2 Tbsp coconut sugar (to taste)
• 1 large lime, juiced (1 large lime yields ~3 Tbsp or 45 ml)

NOODLES

• 6 ounces thin rice noodles (I used these brown rice ones, but vermicelli is great, too)
• 2 Tbsp toasted sesame oil (divided)
• 1/4 white or yellow onion (thinly sliced)
• 3/4 medium red bell pepper (thinly sliced)
• 12 whole snow peas
• 1 Tbsp tamari (or soy sauce if not GF)
• 4 tsp curry powder (divided)

FOR SERVING* optional

• 8 ounces extra-firm tofu (pressed dry and cubed*)
• Sriracha or chili garlic sauce
• 2 stalks green onions (thinly sliced)

Instructions

1. See notes if adding tofu!
2. Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
3. In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
4. Heat a large skillet over medium-high heat. Once hot, add half of the toasted sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
5. Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir (amounts as original recipe is written // adjust if altering batch size). Sauté for 2-3 minutes, then remove from pan and set aside.
6. To the still-hot skillet, add remaining sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), cooked rice noodles, sauce, and remaining 2 tsp curry powder (amount as original recipe is written // adjust if altering batch size). Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
7. Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
8. Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
9. Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.

Notes

*To add tofu, double the amount of sauce. Then pour half into a separate mixing bowl. Add 1 extra Tablespoon coconut sugar and whisk thoroughly to combine. Add pressed, cubed tofu to a parchment-lined baking sheet and bake in a 400 degree F (204 C) oven for 30-32 minutes, or until golden brown and crispy. Before cooking the vegetables, add the tofu to a lightly greased skillet over medium-high heat and add sauce. Sauté for 3-4 minutes, stirring frequently, until sauce has absorbed and the tofu is very hot and somewhat glazed. Remove from pan and set aside, then continue with recipe as instructed. Add tofu back in with vegetables in step 7.
*Recipe requested by a reader, and adapted from Serious Eats!
*Nutrition information is a rough estimate calculated without tofu.

https://minimalistbaker.com/vegan-singapore-noodles/