Vegan Singapore Noodles
Ingredients
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2 cloves garlic minced
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2 tbsps tamari (or soy sauce)
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1-2 tbsps coconut sugar to taste
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1 large lime juiced
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6 ounces thin rice noodles
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2 tbsps toasted sesame oil
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1/4 white or yellow onion thinly sliced
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3/4 thinly sliced
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12 whole snow peas
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1 tbsp tamari (or soy sauce) for the noodles
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4 tsps curry powder
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8 ounces extra-firm tofu pressed dry and cubed (for serving, optional)
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Sriracha (or chili garlic sauce) for serving
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2 stalks green onions thinly sliced, for serving
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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.
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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.
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Heat a large skillet over medium-high heat. Once hot, add half of the toasted sesame oil (1 Tbsp as original recipe is written; adjust if altering batch size), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
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Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir (amounts as original recipe is written; adjust if altering batch size). Sauté for 2-3 minutes, then remove from pan and set aside.
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To the still-hot skillet, add remaining sesame oil (1 Tbsp as original recipe is written;adjust if altering batch size), cooked rice noodles, sauce, and remaining 2 tsp curry powder. Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
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Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
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Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
Please be mindful of any allergies you and/or your family may have before you try out this recipe.