Singapore Noodles Vegetarian

🛒 Ingredients

• Cooked Rice Vermicelli Noodles 550 g · 720 kcal
• Firm Tofu, pressed and cubed 300 g · 228 kcal
• Red Bell Pepper, julienned 150 g · 47 kcal
• Carrot, julienned 100 g · 41 kcal
• Yellow Onion, sliced 100 g · 40 kcal
• Bean Sprouts 100 g · 30 kcal
• Snow Peas 100 g · 42 kcal
• Garlic, minced 15 g · 22 kcal
• Fresh Ginger, grated 10 g · 8 kcal
• Curry Powder 15 g · 49 kcal
• Low Sodium Soy Sauce 60 g · 36 kcal
• Vegetable Broth 120 g · 6 kcal
• Toasted Sesame Oil 10 g · 88 kcal
• Vegetable Oil (for stir-frying) 30 g · 265 kcal
• Green Onions, sliced 20 g · 6 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal

👨‍🍳 Instructions

1. Soak rice vermicelli in hot water for 8-10 minutes until tender but still firm; drain well and set aside.
2. Press excess water from tofu, cut into small cubes, and pan-fry in 1 tbsp vegetable oil until golden brown and crispy; set aside.
3. In a small bowl, whisk together soy sauce, curry powder, vegetable broth, and sesame oil to make the sauce.
4. Heat remaining vegetable oil in a large wok or skillet over medium-high heat. Add onion, garlic, and ginger; stir-fry for 1-2 minutes until fragrant.
5. Add bell pepper, carrot, and snow peas; stir-fry for 3-4 minutes until vegetables are crisp-tender.
6. Stir in the cooked vermicelli noodles, pan-fried tofu, and bean sprouts. Pour in the prepared sauce and toss everything together to coat evenly.
7. Cook for another 2-3 minutes, stirring constantly, until the noodles and vegetables are heated through and the sauce has slightly thickened.
8. Garnish with sliced green onions and fresh cilantro before serving.