Vegan Singapore Noodles
Ingredients
The sauce
-
2
cloves
garlic, minced
-
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)
The noodles and vegetables
-
4-6
ounces
thin rice noodles
-
2
Tbsp
toasted sesame oil (divided)
-
½
medium
white or yellow onion, thinly sliced
-
¾
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
For serving (optional)
-
8
ounces
extra-firm tofu, pressed dry and cubed
-
to taste
Sriracha or chili garlic sauce
-
2
stalks
green onions, thinly sliced
Instructions
- Soak rice noodles in boiling water for 5-10 minutes, then drain.
- Prepare the sauce by mixing garlic, tamari, maple syrup or coconut sugar, and lime juice in a bowl.
- Heat a skillet over medium-high heat and add 1 Tbsp sesame oil, onion, and red bell pepper. Sauté until soft.
- Add snow peas, tamari, and curry powder to the skillet and sauté for a few minutes.
- In the same skillet, add the remaining sesame oil, cooked noodles, and sauce. Toss to combine.
- Add the sautéed vegetables back to the skillet and mix well. Cook for an additional 1-2 minutes.
- Taste and adjust seasoning if necessary. Serve with optional toppings.
Nutrition Facts (estimated)
Servings
2
Calories
401
Total fat
14.9g
Total carbohydrates
61.9g
Total protein
9.6g
Sodium
1515mg
Cholesterol
0mg
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