Dairy-Free Singapore Noodles

Dairy-Free Singapore Noodles is a vibrant, plant-based twist on the classic Asian-inspired dish, perfect for weeknight dinners or meal prep. This gluten-free and vegan recipe combines delicate rice vermicelli noodles with a medley of crisp, colorful vegetables like red bell peppers, carrots, and snow peas, all stir-fried to perfection. Seasoned with fragrant curry powder, turmeric, and a touch of soy sauce, the dish offers a symphony of bold, aromatic flavors. Protein-rich cubes of firm tofu are pan-seared to golden goodness, adding heartiness to every bite. Ready in just 35 minutes, this quick and healthy recipe is finished with a squeeze of lime and fresh green onions for a zesty, refreshing kick. Whether you’re craving comfort food or looking for a crowd-pleasing vegan dish, these Dairy-Free Singapore Noodles are sure to impress!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams Rice vermicelli noodles
• 2 tablespoons Vegetable oil
• 1 medium, thinly sliced Yellow onion
• 3 minced Garlic cloves
• 1 sliced Red bell pepper
• 1 julienned Carrot
• 100 grams, trimmed Snow peas
• 200 grams, cut into small cubes Firm tofu
• 2 tablespoons Curry powder
• 3 tablespoons Soy sauce
• 0.5 teaspoons Ground turmeric
• 0.25 teaspoons Ground black pepper
• 3 chopped Green onions
• 1 for serving Lime wedges

Directions

Step 1

Start by soaking the rice vermicelli noodles in hot water for about 5 minutes or until they're just tender. Drain them and set aside.

Step 2

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 3

Add the sliced onion and minced garlic, stirring frequently until the onion begins to soften, about 2-3 minutes.

Step 4

Add the red bell pepper, carrot, and snow peas, stir-frying for another 3-4 minutes until vegetables are slightly tender but still crisp.

Step 5

Add the cubed tofu to the pan, cooking for 2 minutes until it begins to turn golden.

Step 6

Sprinkle in the curry powder and turmeric, stirring to coat the tofu and vegetables evenly with the spices.

Step 7

Add the soaked noodles into the skillet, tossing gently to combine with the vegetables and tofu.

Step 8

Pour the soy sauce over the noodles and continue stirring for another 2-3 minutes, ensuring everything is well mixed and heated through.

Step 9

Season with ground black pepper and add chopped green onions, tossing everything one last time.

Step 10

Remove from heat and serve immediately with lime wedges on the side for squeezing over the noodles.

Nutrition Facts

Serving size	(887.8g)

Amount per serving	% Daily Value*
Calories	1471.6

Total Fat 37.7g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 5920.7mg	0%
Total Carbohydrate 239.5g	0%
Dietary Fiber 15.3g	0%
Total Sugars 15.2g
Protein 49.8g	0%

Vitamin D 0IU	0%
Calcium 500.2mg	0%
Iron 20.7mg	0%
Potassium 1294.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.7%

Protein: 13.3%

Carbs: 64.0%