Easy Vegan Singapore Noodles
Ingredients
- 120g (4oz) vermicelli rice noodles
- 4 cups vegetables, sliced (I used: onion, zucchini, broccoli, capsicum)
- 100g (4oz) tofu (I used a pre-marinated satay one)
- 1 tablespoon oil
Sauce
- 1/4 cup soy sauce (or tamari)
- 1 tablespoons brown sugar
- 1 tablespoon curry powder
- 1 teaspoon mushroom stock powder (can sub for veg stock) pepper
Preparation
Soak the vermicelli noodles for 10 minutes in water (or as instructed on packet). Then drain the noodles and set aside.
Finely slice all your vegetables
In a wok on high heat, stir-fry all the vegetables for 5 minutes until tender.
Add in the sliced tofu
Mix all the ingredients for the sauce and then pour it into a hot wok. Once it sizzles, add in your noodles and toss until all the noodles are coated in sauce and change to a yellow colour.
Stir-fry for a further 5-8 minutes, adding a dash of water if needed.
Storage tips
Store in an airtight container in the fridge for up to 3 days or in the freezer for months.
