Hello foodies…. 😊

We hope you all are fit.

Today’s recipe differs from its name. Vegan Singapore Noodles are not from Singapore at all, but actually a popular dish served at Chinese restaurants. Originally, these noodles were not typically vegan or vegetarian friendly.

We make its vegan version which is easy to make and includes lots of vegetables, making for a nutritious and flavorful meal. You can even customize its taste and veggies as per your choice.

Vegan Singapore Noodles are made with crispy stir-fried rice noodles with aromatic spices, plenty of veggies and protein-rich tofu. All plant-based options make it insanely delicious and will leave you feeling satisfied…

To make super delicious vegan Singapore noodles, this is all you need to have

Ingredients

For chili garlic oil

• 1/2 cup neutral-flavored oil (such as canola oil, avocado oil)
• 2 tsp red pepper flakes
• 2 tbsp white sesame seeds
• 6 garlic cloves (minced or crushed)
• 1/2 cup dry-roasted peanuts, roughly chopped

For curry powder

• 3 tsp coriander seeds
• 1 tsp cumin seeds
• ¼ tbsp fennel seeds
• ¼ tsp fenugreek seeds
• ¼ tsp black peppercorns
• ¼ tsp yellow mustard seeds (optional, for added heat)
• 1 dried red chili pepper
• 2 dried curry leaves (can substitute 1 medium bay leaf)
• 1 tsp ground turmeric
• ¼ tsp ground ginger
• ¼ tsp garlic powder
• A pinch of ground cinnamon
• ¼ tsp salt

Vegetables:

• 1 medium white onion (thinly sliced)
• 1 small red bell pepper (thinly sliced)
• 1 small green bell pepper (thinly sliced)
• 6 whole snow peas
• 1 carrot (thin strips)
• ¼ cup cabbage (thin strips)
• 50 g broccoli florets (cut in small pieces)
• ¼ cup chopped fresh cilantro

To Prepare Noodles

• 1 tbsp toasted sesame oil
• 2- 3 ounces thin rice noodles (can take vermicelli too)
• 1 tsp curry powder
• 400g extra-firm tofu (pressed dry and cubed)
• 1 stalk green onions (thinly sliced)

Method:

• Cook the noodles (according to package instructions) and stir them occasionally to prevent sticking. When cooked, drain them and set aside.
• Meantime, we prepare chili garlic oil, curry powder, tofu and veggies.
• To prepare chili garlic oil

Add the chili flakes, sesame seeds, garlic, and peanuts to a small-medium bowl.

In a small pan, heat the oil and pour it over the garlic-peanut mixture (it should sizzle).

Stir and let sit for 1 minute.

Add and stir the soy sauce, vinegar, and maple syrup into the chili garlic oil.

• To prepare curry powder

In a frying pan, heat and roast the “whole spices” and curry/bay leaves for a few minutes until very aromatic. (DO NOT scorch the spices, or they will be bitter)

Let the spices cool completely.

Grind it along with the remaining ingredients until we get a fine powder.

• Prepare tofu

Coat the bottom of a frying pan with 1 tbsp of oil and place it over medium heat.

Once the oil is hot, add the tofu in an even layer.

Cook the tofu for about 10 minutes, flipping it once or twice to achieve browning on multiple sides.

Remove the tofu from the pan and transfer it to a plate.

• Prepare veggies

In a large frying pan, add and heat 1 tbsp toasted sesame oil (adjust amount if altering number of servings)

Add the onion and red bell pepper. Sauté for 3- 4 minutes or until the onion is soft and translucent. Stir frequently.

Add snow peas, broccoli florets and stir. Sauté for 1- 2 minutes.

Add the carrots, cabbage and curry powder. Sauté for 1-2 minutes then remove from the pan and set aside.

Prepare Noodles

• To the still-hot frying pan, add the cooked rice noodles and half of the chili garlic oil. Sauté for 1 minute, tossing frequently with tongs to get them evenly coated.
• Add back in the vegetables, tofu and pour the remaining chili garlic oil in. Toss to coat. Cook for 1-2 minutes more, then remove from the heat.
• Taste and adjust as needed, adding more curry powder for the curry flavor or more maple syrup to balance the curry flavor.
• Serve with desired toppings such as, sprinkle with fresh cilantro.

Note: Store the extra curry powder in an airtight jar in a dark, cool place. Can keep for several months but for best flavor use within a few weeks.

The spiciness of the dish will depend on how hot the curry powder is. You can adjust the quantity of curry powder as per your taste.

Leftover vegan Singapore noodles will keep in a sealed container in the fridge for about 3 days.

Do you like this recipe?

If so, be sure to comment and make any suggestions or adaptations below to help us improve and make our recipes more successful.

And don’t forget to upload pics of your cuisine art.

We serve you best with the thought of giving you nutritionally healthy meals ideas. In continuity of this, see you with another vegan delight.

Till then, stay fit, stay vegan… 😊