Vegetarian Singapore Noodles
Elevate your weeknight dinner routine with vibrant and flavorful Vegetarian Singapore Noodles, a quick and satisfying dish packed with bold, aromatic curry and fresh vegetables. This plant-based spin on a classic takeout favorite features rice vermicelli noodles stir-fried with golden tofu, crisp snow peas, and colorful bell peppers, all tossed in a savory blend of soy sauce and sesame oil with a hint of ginger and garlic. Ready in just 35 minutes, this easy recipe is perfect for busy nights while offering a wholesome, gluten-free option that's brimming with Asian-inspired flavors. Finish with a squeeze of lime, a sprinkle of fresh coriander leaves, and spring onions for a refreshing burst that ties every bite together beautifully. Ideal for serving as a lively main dish or paired alongside other Asian-style sides, Vegetarian Singapore Noodles will quickly become a household staple!
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Recipe Information
Ingredients
- 200 grams rice vermicelli noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic cloves
- 1 tablespoon fresh ginger
- 1 medium onion
- 1 medium red bell pepper
- 1 medium carrot
- 100 grams snow peas
- 200 grams tofu
- 1 tablespoon curry powder
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 stalks spring onions
- 1 piece lime
- 2 tablespoons coriander leaves
Instructions
Soak the rice vermicelli noodles in warm water for about 10 minutes or until softened. Drain and set aside.
Mince the garlic and finely chop the fresh ginger. Thinly slice the onion, red bell pepper, and carrot. Trim the snow peas and cut them diagonally.
Cut the tofu into small cubes. Pat dry with a paper towel to remove excess moisture.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and chopped ginger, stir-frying for about 30 seconds until fragrant.
Add the sliced onion, bell pepper, carrot, and snow peas to the pan. Stir-fry for about 4-5 minutes or until the vegetables are tender-crisp.
Sprinkle the curry powder over the vegetables and stir well to coat evenly.
Return the tofu to the pan and add the softened rice vermicelli noodles. Pour in the soy sauce and sesame oil. Toss everything gently to combine, ensuring the noodles and tofu are well coated with the sauce and curry.
Continue to stir-fry for another 2-3 minutes to heat through.
Remove from heat and garnish with chopped spring onions, a squeeze of fresh lime juice, and coriander leaves.
Serve hot and enjoy your Vegetarian Singapore Noodles!
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 402 mg | 9% | |
*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.
