Vegan Singapore Noodles
Bursting with vibrant flavors and colorful veggies, Vegan Singapore Noodles elevate your weeknight dinner with a combination of spice, texture, and wholesome ingredients. Delicate rice vermicelli noodles are stir-fried with golden, crispy tofu, crunchy snow peas, and a medley of fresh vegetables, all infused with bold curry powder, turmeric, and a hint of chili for irresistible warmth. A drizzle of soy sauce and sesame oil brings a savory depth to this comforting, plant-based dish, while fresh lime juice and green onion garnish add a zingy finish. Ready in just 35 minutes, this one-pan creation is perfect for busy cooks seeking a healthy and flavorful meal that delights every palate. Ideal for vegan diets, this recipe is a quick, colorful, and nutritious twist on the classic Singapore noodle stir-fry!
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Recipe Information
Ingredients
- 200 grams rice vermicelli noodles
- 200 grams extra-firm tofu
- 1 medium yellow onion
- 1 medium red bell pepper
- 1 medium carrot
- 100 grams snow peas
- 3 large garlic cloves
- 1 inch piece ginger
- 3 stalks green onions
- 3 tablespoons soy sauce
- 2 tablespoons curry powder
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon black pepper
- 0.25 teaspoon red chili flakes
- 1 whole lime
Instructions
Bring a large pot of water to a boil and cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water; set aside.
Press the tofu to remove excess moisture, then cut into small cubes. Heat a tablespoon of vegetable oil in a large pan over medium-high heat. Fry the tofu cubes until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Sauté the onion, finely sliced, until it begins to soften, about 3 minutes.
Add the minced garlic and grated ginger to the pan, stirring for another minute until fragrant.
Cut the red bell pepper and carrot into thin strips and add to the pan along with the snow peas. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
Add the curry powder, ground turmeric, and red chili flakes to the vegetables, stirring well to coat.
Return the tofu to the pan and add the cooked rice vermicelli noodles. Pour in the soy sauce, sesame oil, and a touch of black pepper, tossing everything together to ensure even distribution of seasoning and ingredients.
Slice the green onions and add most of them to the pan, reserving a small amount for garnish.
Transfer the stir-fried noodles to a serving platter. Squeeze fresh lime juice over the top and garnish with the remaining green onions. Serve immediately.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5918 mg | 257% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 19.0 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1599 mg | 123% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1850 mg | 39% | |
*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.
