Easy Vegan Singapore Style Rice NoodlesVeg
Satisfy your cravings with this quick and delicious Vegan Singapore Noodles recipe. This Cantonese-style dish features thin vermicelli rice noodles stir-fried with fragrant curry powder, savory soy sauce, crumbled extra firm tofu, and a colorful mix of shallots, ginger, garlic, and bell peppers. It's a perfectly spiced, plant-based meal that comes together in minutes—ideal for a busy weeknight. Simply soak the noodles, sauté your ingredients, and toss it all for a vibrant feast!
Ingredients
2 piece Garlic (finely chopped)
1 piece Ginger (finely chopped)
1 no. Shallots (thinly sliced)
1 cup Frim Tofu
1 Red Bell Pepper (thinly sliced)
1 Green Bell Pepper (thinly sliced)
3 nos. Green Onion (sliced)
Vermicelli rice noodles : 1/4 lb
1 tbsp Curry Powder
2 tbsp Grapeseed Oil
2 tbsp Soy Sauce
1 cup Water
Instructions
1
Bring a pot of water to a boil. Soak the vermicelli rice noodles in the hot water for two minutes.
2
Use chopsticks to loosen them, then drain and shake off any excess starch to prevent them from clumping.
3
Thinly slice the shallot and the bell peppers. Finely chop the garlic and the ginger.
4
Chop the green onions into batons, setting a small portion aside for garnish.
5
Crumble one cup of extra firm tofu into small pieces.
6
Heat a sauté pan over medium-high heat and add the grapeseed oil.
7
Sauté the shallots, garlic, and ginger for about one minute.
8
Add the crumbled tofu and sliced peppers to the pan. Sauté the mixture for two to three minutes.
9
Add the drained noodles to the pan along with the curry powder, soy sauce, and water.
10
The water helps deglaze the pan and cooks the noodles evenly.
11
Add the green onion batons to the pan and stir everything together for two to three minutes, or until the water has been fully absorbed and the noodles are perfectly cooked.
12
Plate the noodles and finish by garnishing with the remaining chopped green onion.
Nutrition Facts
1 servings per recipe
