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
SPICY VEGAN SINGAPORE NOODLES
This Spicy Vegan Singapore Noodles recipe is crazy good. Spicy to perfection and filled with good ingredients, everyone will ask for a second plate!
Provided by Veg Kitchen
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Place vermicelli in a heat-proof bowl. Cover noodles with boiling water and let soak for 1 to 2 minutes or until softened. Drain well and rinse under cold water. Set noodles aside.
- In a wok, heat the oil over medium-high heat. Add the onion, pepper, and garlic. Cook, stirring, for 2 minutes or until the pepper is tender but still slightly crunchy.
- Add cooked vermicelli, green onions, curry, turmeric, and sugar. Mix well to combine everything.
- Serve.
Nutrition Facts : Calories 347 kcal, Carbohydrate 79 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
SPICY SINGAPORE NOODLES
These spicy noodles are simple to make, low calorie and have a slightly sweet, slightly savoury curry sauce - an ideal way to use up leftover roast pork too
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 19
Steps:
- Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften, or follow the pack instructions. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.
- Put all your ingredients in bowls next to the hob ready to use. Heat a wok over a high heat with 1 tbsp of the oil. Add the chilli, garlic, coriander stalks and ginger, and stir-fry for a couple of mins. Add the carrot, spring onions and shredded cabbage, and stir-fry for about 5 mins, then move all of it to one side of the wok. Add the remaining oil and fry the beaten egg, moving it around to incorporate into the veg. Add the prawns and stir for a few seconds untilstarting to turn pink. Add the pork, stir-fry to heat through and combine, then add the noodles and sauce, followed by the beansprouts. Stir-fry until the prawns are cooked through, then serve topped with coriander leaves.
Nutrition Facts : Calories 455 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 2.8 milligram of sodium
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