Vegan Singapore Noodles

• Gluten free

• Produce

  • 2 cloves Garlic
  • 2 Green onions
  • 1 Lime, large
  • 3/4 Red bell pepper, thinly sliced (90 g
  • 12 Snow peas (~40 g
  • 1/4 White or yellow onion, thinly sliced (27 g

• Refrigerated

  • 8 oz Tofu, extra firm dry and cubed

• Condiments

  • 1 Sriracha or chili garlic sauce
  • 3 tbsp Tamari or soy sauce

• Pasta & Grains

  • 6 oz Rice noodles, thin

• Baking & Spices

  • 1 tbsp Coconut sugar
  • 4 tsp Curry powder

• Oils & Vinegars

  • 2 tbsp Sesame oil, toasted

Found on minimalistbaker.com

Description

Ingredients

• 2 cloves garlic, minced (1 Tbsp or 6 g)
• 2 Tbsp (30 ml) tamari or soy sauce
• 1-2 Tbsp coconut sugar (to taste)
• 1 large lime, juiced (~ 3 Tbsp or 45 ml)
• 6 ounces (170 g) thin rice noodles (I used these brown rice ones, but vermicelli is great, too)
• 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)
• 1 Tbsp (15 ml) tamari or soy sauce
• 4 tsp (12 g) curry powder, divided
• 8 ounces (227 g) extra firm tofu, pressed dry and cubed*
• Sriracha or chili garlic sauce
• 2 green onions, thinly sliced

Directions

• 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, 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.

Nutrition