VEGAN SINGAPORE NOODLES
Singapore Noodles simplified to just 10 ingredients and 30 minutes! Add tofu for extra protein and texture. The perfect satisfying, plant-based meal!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 14
Steps:
- See notes if adding tofu!
- Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
- In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, maple syrup or coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You're going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
- Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp (15 ml) toasted sesame oil (adjust amount if altering number of servings), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
- Add snow peas, 1 Tbsp (15 ml) tamari or soy sauce (adjust amount if altering number of servings), and curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
- To the still-hot skillet, add remaining 1 Tbsp (15 ml) sesame oil (adjust amount if altering number of servings), cooked rice noodles, and sauce. Sauté for 1 minute, tossing frequently with tongs to disperse sauce.
- Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
- Taste and adjust as needed, adding more curry powder for curry flavor or more maple syrup to balance the curry flavor.
- Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as sriracha!
- Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.
Nutrition Facts : ServingSize 1 serving, Calories 401 kcal, Carbohydrate 61.9 g, Protein 9.6 g, Fat 14.9 g, SaturatedFat 2 g, Sodium 1515 mg, Fiber 4.5 g, Sugar 10.6 g, UnsaturatedFat 0.1 g
SINGAPORE NOODLES RECIPE
A tasty recipe for Singapore Noodles! Stir-fried rice noodles with madras curry powder, vegetables and your choice of chicken, tofu or shrimp-a Chinese take-out menu classic that is easy to make at home - vegetarian adaptable and full of authentic flavor!
Provided by Sylvia Fountaine
Categories main
Time 40m
Number Of Ingredients 19
Steps:
- Bring a medium pot of water to boil on the stove for the rice noodles.
- Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.
- Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.
- Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp. Using a metal spatula, stir, flip and let it get golden, being patient. Place on a paper towel-lined plate.
- Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.
- Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.
- Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.
- Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.
- Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.
- Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland. Serve right away. Leftovers are delicious too.
- This is a dry-style, Chinese Noodle dish, not meant to be saucy. ????
Nutrition Facts : ServingSize -Made with Tofu, Calories 368 calories, Sugar 12.2 g, Sodium 550.3 mg, Fat 14 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 6.5 g, Protein 16.1 g, Cholesterol 93 mg
STIR-FRIED NOODLES WITH TOFU
Crunchy veg, smooth noodles and soft tofu, combined with a sweet and spicy sauce. This healthy vegetarian dinner for two is ready in just 30 minutes
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
- Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
- Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.
Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
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