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Singapore Rice Noodles with Vegetables and Tofu (V +GF)

Prep Time20 minutes
Cook Time10 minutes
Servings: 4

Ingredients

  • 1/2 8 oz. package vermicelli Rice noodles
  • 2 tsp good quality curry powder
  • 1 block firm tofu drained and pressed
  • 3 cloves garlic
  • 2 thai green chilies optional
  • 1//2 tsp turmeric for extra yellow color
  • mild oil for sauteing
  • 1/2 lime plus more for garnish
  • 1-2 tsp maple syrup or sugar optional
  • 1-2 tsp soy sauce or tamari

Veggies (Use whichever vegetables you prefer)

  • 1 carrot julienned or grated
  • 1 bunch scallions cut into 1 inch pieces
  • 1 red pepper julienned
  • 1 small zucchini halved and sliced
  • 1 cup napa cabbage chopped finely

Garnish

  • chopped cilantro
  • chopped scallions
  • lime wedges

Instructions

Prepare the Tofu

  • Cut tofu into squares once drained and pressed.
  • In a lightly oiled skillet on high heat, brown tofu on both sides.
  • Place on a towel lined plate and sprinkle with salt.

Saute the veggies

  • In the same skillet, heat 2-3 more tbsp of mild oil.
  • Add onions and saute for 1-2 minutes. Add 1 tsp curry powder, 1-2 tsp soy sauce and stir.
  • Add remaining veggies and saute on high heat until vibrant, but not overcooked. Add the scallions last as they tend to cook very quickly. Remove from skillet and store on a plate or bowl.

Prepare the rice noodles

  • Bring a pot of water to boil or boil water in a kettle.
  • If using a pot, remove pot from flame and add the rice noodles and soak for 5 minutes or as per packaging instructions until soft.
  • If using a kettle, place rice noodles in a bowl and cover with hot water for 5 minutes as per packaging instructions.

Prepare the Singapore Noodles.

  • In the same skillet you cooked the veggies and tofu, add 2-3 more tbsp oil.
  • Add garlic an saute until translucent.
  • Add green chilies and 1 more tsp curry powder and 1/2 tsp turmeric (optional if you prefer a more vibrant yellow color).
  • Allow this to saute for just a few seconds before adding the rice noodles, mixing well to coat.
  • Add the juice of about 1/2 a lime, adding a little at a time and 1 tsp maple syrup or sugar (optional).
  • Add the veggies and tofu back into the skillet and toss well. Adjust salt to taste.
  • Garnish with cilantro or chopped scallions and serve.

Notes

  • This is a dry dish, so serve with sweet chili sauce or a gravy-based side dish. 
  • Vegetables listed are suggestions. Please feel free to choose vegetables of your choosing!