A tasty and colorful vegan take on the traditional Singapore noodles, full of aromatic spices, colorful vegetables, and tofu.
Ingredients: 200g rice vermicelli noodles. 2 tbsp sesame oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 100g tofu, diced. 2 cups bean sprouts. 2 tbsp soy sauce. 1 tbsp curry powder. 1 tsp turmeric powder. 1 tsp paprika. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.
Instructions: Soak rice vermicelli noodles in hot water for 5 minutes, then drain and set aside. In a large skillet, heat sesame oil over medium heat. Add onion and garlic, saut until fragrant. Add red bell pepper, carrot, and tofu. Cook until vegetables are tender and tofu is golden brown. Stir in bean sprouts and cooked noodles. In a small bowl, mix soy sauce, curry powder, turmeric powder, and paprika. Pour over the noodles and vegetables, toss until evenly coated. Season with salt and pepper to taste. Garnish with fresh cilantro and serve with lime wedges. Enjoy your delicious Vegan Singapore Noodles!
Prep Time: 15 minutes
Cook Time: 15 minutes
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