Quick Vegan Singapore Noodles
A vibrant and healthy take on classic Singapore noodles, this vegan recipe is quick to prepare and perfect for a Slimming World friendly fakeaway night. It's packed with colorful vegetables and aromatic curry spices.
Ingredients
- 150 g rice vermicelli noodles
- 1 tbsp light soy sauce
- 1 tbsp curry powder mild or medium
- 1 tsp fresh ginger grated
- 2 cloves garlic minced
- 1 red onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 100 g mushrooms sliced
- 100 g cabbage shredded
- 50 g bean sprouts
- 2 spring onions sliced for garnish
- 200 g firm tofu pressed and cubed
- 100 ml vegetable broth
- 1 spray Fry Light or 1 tsp neutral oil
Instructions
- Place rice vermicelli noodles in a large bowl, cover with boiling water, and let soak for 5-7 minutes until tender. Drain thoroughly and set aside.
- Heat Fry Light or oil in a large wok or non-stick pan over medium-high heat. Add the cubed tofu and stir-fry for 5-7 minutes until golden brown and slightly crispy. Remove from the pan and set aside.
- Add the red onion, garlic, and ginger to the pan. Stir-fry for 2-3 minutes until fragrant.
- Stir in the curry powder and cook for 1 minute, stirring constantly, to toast the spices.
- Add the bell peppers, mushrooms, and shredded cabbage. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Return the cooked tofu to the pan. Add the drained noodles, vegetable broth, and light soy sauce. Toss everything together using tongs, ensuring the noodles are evenly coated with the curry sauce and vegetables.
- Stir in the bean sprouts and cook for another 1-2 minutes until heated through.
- Serve immediately, garnished with sliced spring onions.
Notes
For extra protein, add some edamame beans or chickpeas. Adjust spice level by adding more or less curry powder. Serve immediately for best texture. A squeeze of lime juice before serving adds a lovely freshness. To make it strictly Slimming World friendly, ensure oil is measured carefully or use Fry Light.