Tested till perfect Vegetarian Singapore Noodles
Vegetarian Singapore Noodles
Photography by Yvonne Duivenvoorden

Vegetarian Singapore Noodles

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2011

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

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)
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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).

Nutritional Information Per serving: about

cal 444 pro 18g total fat 15g sat. fat 2g
carb 61g fibre 5g chol 0mg sodium 658mg
potassium 478mg

% RDI:

calcium 20 iron 31 vit A 16 vit C 117
folate 32
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