Low Fat Singapore Noodles
Get ready to savor a guilt-free twist on a takeout favorite with this vibrant Low Fat Singapore Noodles recipe! Packed with fresh, colorful vegetables like bell peppers, carrots, and snow peas, and tossed with protein-rich tofu, this dish is a flavorful medley of irresistible textures and aromas. Infused with a fragrant curry powder and balanced by a zesty splash of lime juice and light soy sauce, these thin rice noodles offer a delightful yet healthy Asian-inspired meal perfect for weeknight dinners or meal prep. Prepared with minimal oil by using vegetable broth for sautéing, this low-fat dish is a wholesome option without compromising on taste. Garnish with crisp bean sprouts and fresh cilantro for an added burst of flavor, and enjoy this quick and easy 35-minute recipe that serves four. Perfect for those craving a light yet satisfying homemade alternative to traditional Singapore noodles!
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Recipe Information
Ingredients
- 250 grams thin rice noodles
- 2 tablespoons vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 medium onion, sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 100 grams snow peas, trimmed
- 1 tablespoon curry powder
- 3 tablespoons light soy sauce
- 2 tablespoons lime juice
- 2 stalks green onions, sliced
- 100 grams bean sprouts
- 2 tablespoons cilantro leaves, chopped
- 200 grams tofu, firm, cut into cubes
- 0.5 teaspoon black pepper
Instructions
Soak the rice noodles in a bowl of hot water for about 10 minutes or until they are soft. Drain and set aside.
In a large non-stick pan or wok, heat the vegetable broth over medium-high heat.
Add minced garlic and ginger into the pan and sauté until fragrant, about 1 minute.
Add the sliced onion, red bell pepper, carrot, and snow peas. Stir-fry the vegetables for 3-4 minutes, or until they start to soften.
Add cubed tofu to the pan and continue to stir-fry for 2-3 minutes.
Sprinkle the curry powder over the vegetable and tofu mixture, stirring well to coat everything evenly.
Add the softened rice noodles to the pan, followed by the light soy sauce and lime juice. Toss the mixture to combine everything well.
Stir in the sliced green onions and bean sprouts, cooking for an additional minute to warm through.
Season with black pepper to taste and give the noodles a final toss.
Remove from heat and garnish with chopped cilantro leaves before serving.
Serve hot and enjoy your low fat Singapore noodles.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4997 mg | 217% | |
| Total Carbohydrate | 265.9 g | 97% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 27.4 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1564 mg | 120% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1944 mg | 41% | |
*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.
