Dairy-Free Singapore Noodles
Elevate your weeknight dinner game with these vibrant Dairy-Free Singapore Noodles, a quick, flavorful dish that delivers big on taste while staying light and plant-based. Made with delicate rice vermicelli noodles and an array of crisp, colorful vegetables like red bell pepper, julienned carrots, and snow peas, this recipe is packed with freshness and nutrients. Tossed with golden cubes of tofu and bold spices like curry powder and turmeric, every bite is a mouthwatering mix of savory, aromatic flavors that will transport you to a bustling street market. Finished with soy sauce for depth and lime wedges for a tangy zing, these noodles are ready in just 35 minutes and perfect for a healthy dinner or lunch. Vegans, dairy-free eaters, and anyone craving a quick, wholesome meal will love this easy-to-make recipe!
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Recipe Information
Ingredients
- 250 grams Rice vermicelli noodles
- 2 tablespoons Vegetable oil
- 1 medium, thinly sliced Yellow onion
- 3 minced Garlic cloves
- 1 sliced Red bell pepper
- 1 julienned Carrot
- 100 grams, trimmed Snow peas
- 200 grams, cut into small cubes Firm tofu
- 2 tablespoons Curry powder
- 3 tablespoons Soy sauce
- 0.5 teaspoons Ground turmeric
- 0.25 teaspoons Ground black pepper
- 3 chopped Green onions
- 1 for serving Lime wedges
Instructions
Start by soaking the rice vermicelli noodles in hot water for about 5 minutes or until they're just tender. Drain them and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the sliced onion and minced garlic, stirring frequently until the onion begins to soften, about 2-3 minutes.
Add the red bell pepper, carrot, and snow peas, stir-frying for another 3-4 minutes until vegetables are slightly tender but still crisp.
Add the cubed tofu to the pan, cooking for 2 minutes until it begins to turn golden.
Sprinkle in the curry powder and turmeric, stirring to coat the tofu and vegetables evenly with the spices.
Add the soaked noodles into the skillet, tossing gently to combine with the vegetables and tofu.
Pour the soy sauce over the noodles and continue stirring for another 2-3 minutes, ensuring everything is well mixed and heated through.
Season with ground black pepper and add chopped green onions, tossing everything one last time.
Remove from heat and serve immediately with lime wedges on the side for squeezing over the noodles.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5923 mg | 258% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 14.5 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1549 mg | 119% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1440 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
