Here’s my weekly recipe. I am in love with Singapore Noodles. It is a thin noodle with curry and soy sauce. This is a vegan recipe yet you can add anything you would like. I love to use peas if I cannot find snow peas as well as carrots and other veggies. I also do not like tofu so I use quorn “chicken”. You could use real chicken or beef or shrimp. If you order this from a restaurant you can get beef, pork, chicken, shrimp, or veggie. I love the great flavor and use of veggies. It is great as leftovers as well.
I hope you love this recipe as much as I do. I use brown rice noodles because they are healthier than white rice noodles.
- 2 cloves garlic, minced (1 Tbsp or 6 g)
- 2 Tbsp (30 ml) tamari or soy sauce
- 1-2 Tbsp coconut sugar (to taste) (I use sugar cane)
- 1 large lime, juiced (~ 3 Tbsp or 45 ml)
- 6 ounces (170 g) thin rice noodles (I used these brown rice noodles)
- 2 Tbsp (30 ml) toasted sesame oil, divided
- 1/4 white or yellow onion, thinly sliced (27 g)
- 3/4 red bell pepper, thinly sliced (90 g)
- 12 snow peas (~40 g) (or regular peas)
- 1 Tbsp (15 ml) tamari or soy sauce
- 4 tsp (12 g) curry powder, divided
FOR SERVING* optional
- 8 ounces (227 g) extra firm tofu, pressed dry and cubed* (can use vegan chicken, or any meat desired)
(I do not use the next two ingredients due to not having them in my cabinet)
- Sriracha or chili garlic sauce
- 2 green onions, thinly sliced
- 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, 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 toasted sesame oil, onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
- Add snow peas, or any other veggies, 1 Tbsp tamari or soy sauce, and 2 tsp 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 sesame oil, cooked rice noodles, sauce and remaining 2 tsp curry powder. Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
- Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
- 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.
I have altered the original recipe to suit my needs and wants so please feel free to make changes for you and enjoy!! Tell me what you think!