Vegetarian Singapore Noodles

Transform your weeknight dinner routine with these vibrant and flavorful Vegetarian Singapore Noodles! This quick and easy recipe features tender rice vermicelli noodles stir-fried with an array of colorful vegetables, golden-brown tofu, and an aromatic blend of garlic, ginger, and curry powder. A splash of soy sauce and sesame oil adds a savory depth, while fresh lime juice and coriander bring a bright, zesty finish. Packed with plant-based protein and ready in just 35 minutes, this satisfying dish is perfect for a healthy, family-friendly meal. Serve it piping hot and let the bold, spiced flavors transport you to the bustling streets of Singapore!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams rice vermicelli noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic cloves
• 1 tablespoon fresh ginger
• 1 medium onion
• 1 medium red bell pepper
• 1 medium carrot
• 100 grams snow peas
• 200 grams tofu
• 1 tablespoon curry powder
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 stalks spring onions
• 1 piece lime
• 2 tablespoons coriander leaves

Directions

Step 1

Soak the rice vermicelli noodles in warm water for about 10 minutes or until softened. Drain and set aside.

Step 2

Mince the garlic and finely chop the fresh ginger. Thinly slice the onion, red bell pepper, and carrot. Trim the snow peas and cut them diagonally.

Step 3

Cut the tofu into small cubes. Pat dry with a paper towel to remove excess moisture.

Step 4

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove from the pan and set aside.

Step 5

In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and chopped ginger, stir-frying for about 30 seconds until fragrant.

Step 6

Add the sliced onion, bell pepper, carrot, and snow peas to the pan. Stir-fry for about 4-5 minutes or until the vegetables are tender-crisp.

Step 7

Sprinkle the curry powder over the vegetables and stir well to coat evenly.

Step 8

Return the tofu to the pan and add the softened rice vermicelli noodles. Pour in the soy sauce and sesame oil. Toss everything gently to combine, ensuring the noodles and tofu are well coated with the sauce and curry.

Step 9

Continue to stir-fry for another 2-3 minutes to heat through.

Step 10

Remove from heat and garnish with chopped spring onions, a squeeze of fresh lime juice, and coriander leaves.

Step 11

Serve hot and enjoy your Vegetarian Singapore Noodles!

Nutrition Facts

Serving size	(1051.2g)

Amount per serving	% Daily Value*
Calories	1611.1

Total Fat 58.7g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 3877.5mg	0%
Total Carbohydrate 220.1g	0%
Dietary Fiber 20.5g	0%
Total Sugars 21.0g
Protein 58.8g	0%

Vitamin D 0IU	0%
Calcium 921.2mg	0%
Iron 23.8mg	0%
Potassium 1848.9mg	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: 32.1%

Protein: 14.3%

Carbs: 53.6%