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
MethodIn 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
- Iron 31.0
- Folate 32.0
- Calcium 20.0
- Vitamin A 16.0
- Vitamin C 117.0