Vegan Singapore Noodles

By Minimalist Baker

Singapore Noodles simplified to just 10 ingredients and 30 minutes! Add tofu for extra protein and texture. The perfect satisfying, plant-based meal!

Ingredients

• 2 cloves garlic, minced ((2 cloves yield ~1 Tbsp or 6 g))
• 2 Tbsp tamari or soy sauce ((ensure gluten-free as needed))
• 1-2 Tbsp maple syrup or coconut sugar ((to taste))
• 2 Tbsp lime juice ((1 medium lime yields ~2 Tbsp or 30 ml juice))
• 4-6 ounces thin rice noodles
• 2 Tbsp toasted sesame oil ((DIVIDED))
• 1/2 medium white or yellow onion ((thinly sliced))
• 3/4 medium red bell pepper ((thinly sliced))
• 12 whole snow peas
• 1 Tbsp tamari or soy sauce ((ensure gluten-free as needed))
• 1 ½ - 2 tsp curry powder
• 8 ounces extra-firm tofu ((pressed dry and cubed*))
• Sriracha or chili garlic sauce
• 2 stalks green onions ((thinly sliced))

Instructions

1. 1

   See notes if adding tofu!

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.

8. 8

   Taste and adjust as needed, adding more curry powder for curry flavor or more maple syrup to balance the curry flavor.

9. 9

   Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as sriracha!

10. 10

    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.