Vegan Singapore Noodles Recipe | Cantonese Curry Rice Noodles

By Yeung Man Cooking · 30 min

Ingredients

Instructions

1. Bring a pot of water to a boil for the noodles.
2. Thinly slice the shallot, finely chop the garlic and ginger, and thinly slice the bell peppers.
3. Crumble 1 cup of extra firm tofu. Cut the green onion into batons, keeping a little aside for garnish.
4. Soak the noodles in the hot water, loosening them occasionally with chopsticks.
5. Heat a sauté pan over medium-high heat and add 2 tbsp grapeseed oil.
6. Sauté the garlic, shallot and ginger for 1 minute. Add the tofu and peppers and sauté 2-3 minutes.
7. Drain the noodles and add them to the pan with 1 generous tbsp curry powder, 2 tbsp soy sauce and 1/2 cup water (skip the water if using a non-stick pan).
8. Add the green onion and stir the noodles for 2-3 minutes until the water is absorbed and the noodles are cooked.
9. Plate and garnish with the reserved finely chopped green onion.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicGingerScallionBell pepperShallotTofuExtra firm tofu