My daughter requested Singapore noodles, because she saw videos on TikTok and she want it to try them. My quest for the perfect recipe and easy way to make them brought me to this easy and simple recipe that I have created for my daughter. We could not get enough of this tasty noodles.
After reading many recipes from traditional food and how many things they need, I opted to make them with simple ingredients that I could find, that did not contain animal products. This recipe is vegan, gluten-free and easy.
After many descriptions of this recipe I was worry I would not be able to make them tasty, but the noodles are fabulous. In case you don’t know like I didn’t, this Singapore noodle dish, isn’t a dish that originated in Singapore but in Hong Kong. Again my own take on this recipe to make it as close as possible while still vegan.
As always from my kitchen to yours with love, in hopes that you enjoy the food as much as my family does.
Happiness is Getting Food on the Table For Those You Love.
-Unknown
Vegan Singapore Noodles
Equipment
- Measuring spoons and cups
- Pot for noodles
- 2 Medium mixing bolws
- Large wok or non-stick skillet
Ingredients
Sauce
- 4 Garlic cloves minced
- 4 Tbsp Tamari sauce
- 2 Tbsp Maple syrup organic preferably or use coconut sugar
- 4 Tbsp Lime juice 2 medium limes
- 1/2 Tbsp Ginger minced
Noodles
- 4-6 Oz Thin rice noodles Vermicelli is great too
- 4 Tbsp Toasted sesame oil Divided
- 1/2 White or yellow onion Thinly sliced
- 3/4 Cup Red pepper Thinly sliced
- 1 Cup Snow peas
- 2 Tbsp Tamari sauce
- 1 1/2 Tsp Curry powder
Tofu
- 1 Block Extra firm tofu Pressed dry and cubed
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- Make the sauce by adding minced garlic, ginger, tamari, maple syrup or coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. The sauce should be more on the savory-tart sauce with a bit of sweetness (adjust to your taste). Set aside.
- Heat a wok or a large skillet over medium-high heat. Once hot, add 2 tbsp sesame oil,and cubbed tofu let it get a golden brown crust. Follow by adding onion and red bell pepper. Sauté for about 4 minutes, stirring frequently, or until onion is translucent.
- Next add snow peas, 2 tbsp tamari and curry powder, stir. Sauté for 3 minutes, then remove from pan and set aside.
- To the still-hot skillet, add rest of the sesame oil, cooked rice noodles, and the prepared sauce. Return to heat and sauté for 1 minute, tossing frequently with tongs to disperse sauce. Add the vegetables and toss to coat wiht the noodles and sauce. Cook for 1 minute then remove from heat.
- Serve with chopped green onions and sriracha sauce.
Notes
- Stays fresh: in the refrigerator 2-3 days
- Reheat: in microwave for 30 seconds or in saucepan on medium heat
- Do Not freeze, they don't freeze well