Vegan Singapore Noodles Food

VEGAN SINGAPORE NOODLES

Vegan Singapore Noodles image

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

Ingredients

2 cloves garlic, minced ((2 cloves yield ~1 Tbsp or 6 g))
2 Tbsp tamari ((or soy sauce if not GF))
1-2 Tbsp maple syrup or coconut sugar ((to taste))
2 Tbsp lime juice ((~1 medium lime))
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 if not GF))
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))

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

EASY SINGAPORE NOODLES

Easy Singapore noodles image

Cater for the whole family with our Singapore noodles. They're healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own

Provided by Cassie Best

Categories Dinner, Main course

Time 30m

Number Of Ingredients 11

Ingredients

200g vermicelli rice noodles
1 tbsp mild curry powder
¼ tsp turmeric
1 tsp caster sugar
1 tbsp sesame oil
2½ tbsp low-salt soy sauce
1 tbsp sunflower or vegetable oil
1 onion , sliced
1 pepper , sliced (we used ½ green and ½ orange)
200g beansprouts
1 red chilli , sliced (optional)

Steps:

Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

Nutrition Facts : Calories 288 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

SHAWARMA "SINGAPORE" NOODLES WITH CORN AND CAULIFLOWER

Shawarma

This dish is a riff on Singapore-style curry noodles with cauliflower, cumin, coriander, and smoked paprika.

Provided by Hetty McKinnon

Categories Noodle Vegan Vegetarian Wheat/Gluten-Free Corn Cumin Coriander Quick & Easy Cauliflower

Yield Serves 4-6

Number Of Ingredients 17

Ingredients

Noodles
Vegetable or other neutral oil
1 onion, finely sliced
1 small (about 1⅓ pounds / 600 g) cauliflower, cut into florets
1 garlic clove, grated
7 ounces (200 g) corn kernels (from 2 corn cobs)
10½ ounces (300 g) rice vermicelli, soaked in warm water for 5-10 minutes
1 cup (155 g) fresh or frozen peas
2 scallions, finely sliced
Sea salt and white pepper
Maggi Seasoning Sauce, to serve (optional)
Shawarma spice
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
2 teaspoons sea salt
Black pepper

Steps:

To make the shawarma spice, combine all the ingredients in a small jar and shake well.
Heat a wok or large frying pan over high heat. When hot, add 1 tablespoon of oil, then the onion and cook, stirring often, for 2 minutes until fragrant. Add the cauliflower, season with sea salt and stir-fry for 3-4 minutes until just tender. Add the garlic and corn and toss for another minute. Remove from the wok or pan and set aside.
Drain the vermicelli. Return the wok or pan to medium heat, add about 2 tablespoons of oil and the shawarma spice and cook for 15-20 seconds, stirring constantly to prevent burning. Add the vermicelli, along with a bit more oil, and toss until the noodles are heated through and thoroughly coated in the spice mix. Return the cauliflower mixture to the pan, along with the peas, 2-3 big pinches of sea salt and a pinch of white pepper, and toss until everything is well mixed and the peas are cooked, about 1-2 minutes.
Remove from the heat and add the scallions. Taste and season with sea salt and white pepper. Sprinkle over a few drops of Maggi, if you like, and serve.

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