Vegetarian Singapore Noodles
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Vegetarian Singapore Noodles
Photography by Yvonne Duivenvoorden
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 444 |
| pro | 18 g |
| total fat | 15 g |
| sat. fat | 2 g |
| carb | 61 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 658 mg |
| potassium | 478 mg |
| % RDI: | - |
| calcium | 20 |
| iron | 31 |
| vit A | 16 |
| vit C | 117 |
| folate | 32 |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- 8 oz 8ozrice stick vermicelli
- 3 tbsp 3tbspsodium-reduced soy sauce
- 2 tsp 2tspgranulated sugar
- 2 tbsp 2tbspvegetable oil
- 2 cups 2cupsshredded napa cabbage
- 1-1/2 cups 1-1/2cupsdrained and cubed firm tofu
- 1 1sweet red peppersweet red peppers, julienned
- 4 oz 4ozsnow peasnow peas, julienned
- 4 4green oniongreen onions, thinly sliced
- 2 2cloves garlic, minced
- 4 tsp 4tspcurry powder
- 1-1/2 tsp 1-1/2tspground cumin
- 1-1/2 tsp 1-1/2tspground coriander
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/4 cup 1/4cupchopped unsalted peanutunsalted peanuts, (optional)
Preparation
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).
Source : Canadian Living Magazine: March 2011
