November 18th, 2024
Recipes
Singapore Curry Noodles
Valentina P
- Difficulty
•
- Time 20"
My first Singapore-style noodles came from a little health food grocery store in Manhattan. I was immediately smitten with the combination of curry-infused rice noodles clad in a light umami-rich sauce with plenty of fragrant ginger and garlic. This dish is my vegetable-rich adaptation of that dish, made with bell peppers, tofu, scallions, and carrots. The easy 3-ingredient sauce makes this comforting dish come together in only 15 minutes.
How To MakeDiet Type: Plant-based
Shopping List
-
Noodles
- 7 ounces cooked tofu, diced small (Note 1)
- 3 ounces dried rice vermicelli noodles
- 1 medium-sized carrot
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow or brown onion, thinly sliced
- 3 scallions, chopped (white and light green parts only)
- 3 cloves garlic, chopped
- 1 tablespoon cooking oil
- 1 teaspoon fresh ginger, chopped
- lime juice, for serving Sauce
- 3 tablespoon low-sodium tamari
- 2 tablespoons mirin (we use this one)
- 1 tablespoon curry powder
- chili flakes, to taste
Instructions
- Step 1: Bring a pot of water to a simmer, turn off the heat, and then add the noodles. Let the noodles soak in the hot water for 3 to 4 minutes, or until pliable. Once cooked to your liking, drain the noodles and cut any very long strands into pieces. Set aside.
- Step 2: Peel the carrot into ribbon-like strands with a vegetable peeler. Dice the remaining core into small pieces. Set aside.
- Step 3: Heat the oil in a large wok or frying pan over medium-high heat. Add the garlic, ginger, and onion. Cook for 2 minutes, stirring often. Add the carrot ribbons and bell pepper to the pan. Cook for an additional 2 minutes, or until just softened.
- Step 4: Stir together all sauce ingredients in a small bowl. Add the drained noodles and the sauce into the pan with the vegetables. Cook for 1 minute, stirring to coat the noodles in the sauce. Fold the cubed tofu and scallions into the pan. Taste and adjust seasonings as desired.
- Serve: Transfer the noodles into bowls and top each with squeeze of lime juice. Enjoy.
Recipe Notes
Note 1: You can use a store-bought pre-cooked marinated tofu variety, or try this Savory Baked Tofu.
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Nutrition
My first Singapore-style noodles came from a little health food grocery store in Manhattan. I was immediately smitten with the combination of curry-infused rice noodles clad in a light umami-rich sauce with plenty of fragrant ginger and garlic. This dish is my vegetable-rich and grain-free adaptation of that dish, made with bell peppers, spaghetti squash noodles, scallions, and carrots. The easy 3-ingredient sauce makes this comforting dish come together in no time.
How To MakeDiet Type: Paleo
Shopping List
-
Noodles
- 8 ounces raw shrimp, cleaned and deveined
- 2 1/2 cups cooked spaghetti squash (Note 1)
- 1 medium-sized carrot
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow or brown onion, thinly sliced
- 3 scallions, chopped (white and light green parts only)
- 4 cloves garlic, chopped (divided)
- 2 tablespoons cooking oil
- 1 teaspoon fresh ginger, chopped
- lime juice, for serving Sauce
- 4 tablespoons coconut aminos
- 2 teaspoons fish sauce
- 1 tablespoon curry powder (sweet or spicy, adjust to taste)
- chili flakes, to taste
Instructions
- Step 1: Heat 1 tablespoon of the oil in a large wok or frying pan over medium-high heat. Once sizzling hot, add the shrimp and 1 clove of chopped garlic. Cook for 2 minutes on one side and then flip over. Cook for an additional 1 to 2 minutes (depending on the size) on the opposite side. Transfer the shrimp to a plate. Note: It is important to only cook the shrimp until they are no longer opaque, otherwise they will overcook.
- Step 2: Peel the carrot into ribbon-like strands with a vegetable peeler. Dice the remaining core into small pieces. Set aside.
- Step 3: Heat the remaining 1 tablespoon of oil in the same pan over medium-high heat. Add the remaining garlic, ginger, and onion. Cook for 2 minutes, stirring often. Add the carrot and bell pepper to the pan. Cook for an additional 2 minutes, or until just softened.
- Step 4: Stir together all sauce ingredients in a small bowl. Add the cooked spaghetti squash noodles and the sauce into the pan with the vegetables. Cook for 1 minute, stirring to coat the noodles in the sauce. Fold the cooked shrimp and scallions into the pan, cooking for 1 more minute. Taste and adjust seasonings as desired.
- Serve: Transfer the noodles into bowls and top each with squeeze of lime juice. Enjoy.
Recipe Notes
Note 1: No spaghetti squash? Try using hearts of palm noodles.
Nutrition
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Singapore Curry Noodles
PT20M 7 ounces cooked tofu, diced small (Note 1) 3 ounces dried rice vermicelli noodles 1 medium-sized carrot 1/2 red bell pepper, thinly sliced 1/2 yellow or brown onion, thinly sliced 3 scallions, chopped (white and light green parts only) 3 cloves garlic, chopped 1 tablespoon cooking oil 1 teaspoon fresh ginger, chopped lime juice, for serving 3 tablespoon low-sodium tamari 2 tablespoons mirin (we use this one) 1 tablespoon curry powder chili flakes, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings
Ingredients:
