Vegetarian Singapore Noodles
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Vegetarian Singapore Noodles
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 444444 cal |
| pro | 18 g18g pro |
| total fat | 15 g15g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 61 g61g carb |
| fibre | 5 g5g fibre |
| chol | 0 mg0mg chol |
| sodium | 658 mg658mg sodium |
| potassium | 478 mg478mg potassium |
| % RDI: | - |
| calcium | 2020 calcium |
| iron | 3131 iron |
| vit A | 1616 vit A |
| vit C | 117117 vit C |
| folate | 3232 folate |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- 8 oz rice stick vermicelli 8 oz rice stick vermicelli
- 3 tbsp sodium-reduced soy sauce 3 tbsp sodium-reduced soy sauce
- 2 tsp granulated sugar 2 tsp granulated sugar
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 2 cups shredded napa cabbage 2 cups shredded napa cabbage
- 1-1/2 cups drained and cubed firm tofu 1-1/2 cups drained and cubed firm tofu
- 1 sweet red pepper , julienned1 sweet red pepper, julienned
- 4 oz snow peas , julienned4 oz snow peas, julienned
- 4 green onions , thinly sliced4 green onions, thinly sliced
- 2 cloves garlic , minced2 cloves garlic, minced
- 4 tsp curry powder 4 tsp curry powder
- 1-1/2 tsp ground cumin 1-1/2 tsp ground cumin
- 1-1/2 tsp ground coriander 1-1/2 tsp ground coriander
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/4 cup chopped unsalted peanuts , (optional)1/4 cup chopped unsalted 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).
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
- Keywords : Dinner; Vegetarian; Noodles; Cabbage; Tofu; Red pepper; Snow peas; Green onions; Stir Fry; 500 calories;
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