Vegetarian Singapore Noodles Vegetarian Singapore Noodles

Photography: Jeff Coulson

Make our signature Singapore Noodles recipe vegetarian friendly with a simple switcheroo! Forget the shrimp, add tofu and continue with the recipe as directed. 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2011

Ingredients

Method

In large bowl, soak vermicelli in warm water until softened and separate, about 5 minutes. Drain and set aside.

Meanwhile, in small bowl, whisk together soy sauce, sugar and 3/4 cup water; set aside.

In wok, heat oil over medium-high heat; stir-fry cabbage, tofu, red pepper, snow peas, green onions and garlic for 2 minutes. Add curry powder, cumin, coriander, salt and pepper; stir-fry for 1 minute.

Stir in soy mixture; bring to boil. Stir in noodles, tossing to combine; stir-fry until tender, about 7 minutes. Sprinkle with peanuts (if using).

Nutritional facts Per serving: about

  • Sodium 658 mg
  • Protein 18 g
  • Calories 444.0
  • Total fat 15 g
  • Potassium 478 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 61 g

%RDI

  • Iron 31.0
  • Folate 32.0
  • Calcium 20.0
  • Vitamin A 16.0
  • Vitamin C 117.0
Share X
Lunch & Dinner

Vegetarian Singapore Noodles

Login