These vegan noodles Singapore are ready in 30 minutes. I’m in love with this recipe because it’s really versatile, so you can add any ingredient you want.
7 ounces brown rice vermicelli noodles (200 g)
1 1/3 cups julienned red cabbage (115 g)
1/2 cup frozen peas (60 g)
1/2 julienned red bell pepper
8 ounces firm tofu, cubed (225 g)
1/2 cup water (125 ml)
3 tbsp agave syrup
2 tbsp tamari or soy sauce
1 tbsp garlic powder
1 tbsp curry powder
1 tsp ginger powder
Sriracha to taste (optional)
The juice of one lime
Chopped fresh cilantro and peanuts for garnish (optional)
Cook the noodles according to package directions. Drain and rinse them and set aside.
In the meanwhile, steam the veggies (red cabbage, peas and red bell pepper) for about 5 minutes. You can also boil or sauté them using water or oil.
Cook the tofu in a frying pan or a wok until golden brown. We didn’t add any oil, but it’s up to you.
Mix the rest of the ingredients (except the lime juice) in a bowl to make the sauce.
Place the noodles, veggies and tofu in the frying pan or wok. Add the sauce, stir and cook over medium-high heat for about 5 minutes, stirring frequently. Add more water if needed. You can also add some fat if you want like tahini or oil.
Remove from the heat, add the lime juice and stir.
Serve with some cilantro and peanuts on top (optional).
Keep them in a sealed container in the fridge for up to 4 days.
Feel free to use any kind of noodles or pasta you want.
Use your favorite veggies or spices.
You can also add tempeh, seitan or more veggies instead of the tofu.
Any sweetener is okay.
If you don’t eat soy, feel free to add any salty sauce or some salt instead of the tamari/soy sauce.
Sriracha is a spicy sauce, but you can add any other sauce, cayenne powder or any chili pepper you want. If you don’t like spicy food, omit this ingredient.