Vegan Singapore Noodles

Name: Vegan Singapore Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 clove garlic, minced ((2 cloves yield ~1 Tbsp or 6 g)); 2 tbsp tamari or soy sauce ((ensure gluten-free as needed)); 1–2 tbsp maple syrup or coconut sugar ((to taste)); 2 tbsp lime juice ((1 medium lime yields ~2 Tbsp or 30 ml juice)); 4–6 oz thin rice noodles; 2 tbsp toasted sesame oil ((DIVIDED)); 1/2 medium white or yellow onion ((thinly sliced)); 3/4 medium red bell pepper ((thinly sliced)); 12 snow peas; 1 tbsp tamari or soy sauce ((ensure gluten-free as needed)); 1 ½–2 tsp curry powder; 8 oz extra-firm tofu ((pressed dry and cubed*)); Sriracha or chili garlic sauce; 2 stalk green onions ((thinly sliced))

By Minimalist Baker · Minimalist BakerPublic

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

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2

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Recipe source

This recipe was taken from Vegan Singapore Noodles · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 2 people

Cooking for

2 clovegarlic, minced ((2 cloves yield ~1 Tbsp or 6 g))
2 tbsptamari or soy sauce ((ensure gluten-free as needed))
1–2 tbspmaple syrup or coconut sugar ((to taste))
2 tbsplime juice ((1 medium lime yields ~2 Tbsp or 30 ml juice))
115–170 gthin rice noodles
2 tbsptoasted sesame oil ((DIVIDED))
1/2medium white or yellow onion ((thinly sliced))
3/4medium red bell pepper ((thinly sliced))
12snow peas
1 tbsptamari or soy sauce ((ensure gluten-free as needed))
1.5–2 tspcurry powder
225 gextra-firm tofu ((pressed dry and cubed*))
—Sriracha or chili garlic sauce
2 stalkgreen onions ((thinly sliced))

Steps

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, maple syrup or 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 1 Tbsp (15 ml) toasted sesame oil (adjust amount if altering number of servings), 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 (15 ml) tamari or soy sauce (adjust amount if altering number of servings), and curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
6
To the still-hot skillet, add remaining 1 Tbsp (15 ml) sesame oil (adjust amount if altering number of servings), cooked rice noodles, and sauce. Sauté for 1 minute, tossing frequently with tongs to disperse sauce.
7
Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
8
Taste and adjust as needed, adding more curry powder for curry flavor or more maple syrup to balance the curry flavor.
9
Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as sriracha!
10
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.

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Per portion

Calories: ~419.5 kcal
Protein: ~17.2 g
Fat: ~20.5 g
Carbs: ~81.5 g
Fiber: ~3.9 g
Sodium: ~112.9 mg

2 ingredients still need USDA food links. curry powder is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 2-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Soy
Sesame

Partial · 11/14 ingredients linked