Vegan Singapore Noodles Stir-Fry
Ingredients
- 100g rice vermicelli
- 100g firm tofu
- 1 small carrot
- 80g napa cabbage
- handful beansprouts
- 2 green onions
- 1 fresh chilli
- 1/2 yellow onion
- 2 garlic cloves
- 2 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1/2 tbsp curry powder
- 1 tsp brown sugar
- 3-4 tbsp water
- Oil for cooking
Preparation
Soak the rice noodles or vermicelli for 15 minutes, drain and set aside.
Cook the tofu until water evaporates, remove from heat and set aside.
Heat 2 tablespoons of oil and sauté the garlic, yellow onion, and fresh chili. Add the tofu and carrot, stir fry for 2 minutes.
Add the soaked rice noodles, soy sauce, sesame oil, brown sugar, curry powder, and water. Stir fry until the sauce covers all the noodles, about 3-4 minutes.
Finally, add the beansprouts, napa cabbage, and green onions, stir fry for a few more minutes. Remove from heat and serve immediately.
Notes
Prep time: 5 minutes
Cook time: 5 minutes
