Vegetarian Singapore Noodles

Vegetarian Singapore Noodles 150 Image by: Vegetarian Singapore Noodles 150 Author: Canadian Living

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

Ingredients

  • 8 oz rice stick vermicelli
  • 3 tablespoons sodium-reduced soy sauce
  • 2 teaspoons granulated sugar
  • 2 tablespoons vegetable oil
  • 2 cups shredded napa cabbage
  • 1 1/2 cup drained and cubed firm tofu
  • 1 sweet red pepper julienned
  • 4 oz snow peas julienned
  • 4 green onions thinly sliced
  • 2 cloves garlic minced
  • 4 teaspoons curry powder
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped unsalted peanut (optional)

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
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 117.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetarian Singapore Noodles

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