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Singapore Style Noodles
by
Tikofoods
(IC: instagram)
4 Servings
20 min
Looking for a yummy gluten-free, dairy-free, and meat-free recipe? Look no further! This veggie filled, flavor packed and high protein dinner is your answer. Feel free to throw in your preferred proteins and veggies or use whatever is on hand. I opted for tofu, egg, onions, peppers, and sugar snap peas.
These are a dryer style of noodles as there is no sauce to be added. It gets its flavor from being seasoned with a curry spice and a splash of soy sauce or tamari. I added some chili oil for extra spice too.
For more recipes, follow me here and on my Instagram @tikofoods
Singapore Style Noodles
Recipe details
Ingredients
- thin rice Vermicelli noodles
- 1/2 sliced red onion
- 2 stalks of scallions, chopped in 1 inch pieces
- 2 large carrots, juliened
- 1/2 green cabbage, sliced
- 1 cup snow peas, sliced
- 1 block tofu, crumbled or diced
- 4 tbsp tamari
- 4 eggs
- 2 tbsp curry powder
- chili oil or sriracha to serve (optional)
Instructions
- Heat oil in a pan or wok and bring a pot of water to a boil
- Whisk the eggs then add to the pan
- Scramble the egg and set aside. These will be added back in at the end.
- Add more oil to the pan or wok then add your sliced onions, sliced scallions, chopped cabbage, chopped snow peas, and julienned carrots until soft
- Saute then add your tofu
- While the veggies and tofu cook, add your noodles to the water and cook per instructions
- Drain the noodles then add them to the pan or wok
- Add the curry powder and tamari or soy sauce
- Add the eggs back in and mix everything together
- Adjust according to taste then serve with chili oil or sriracha for spice
Tips
- Use pre-shredded coleslaw mix instead of chopping your own cabbage and carrots
Published June 30th, 2023 6:47 PM
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