Who doesn’t love a big ole bowl of spicy noodles? This curried rice noodle, tofu and fresh veggie combo is delicious for lunch or supper and reheats well to make the best leftovers. You know the kind I mean where you open your fridge the next day, hungry and omg.. you forgot you had THIS (cue singing angels). It’s that kind of dish. The ultimate comfort food.
Spicy Curried Singapore Noodles [Vegan]
- 250 grams dried rice stick noodles
- 2 tbsp sesame oil
- 1 cup shredded napa cabbage
- 1 cup shredded purple cabbage
- 1 red pepper julienned
- 1 1/4 cups snow peas, julienned
- 3 cloves garlic, pressed
- 1 block of firm or extra firm tofu, cubed
- 4 teaspoons curry powder
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon salt
- 3 tbsp reduced sodium soy sauce mixed with ¾ cup water
- ¼ cup Thai Sweet Chili Sauce
- 3 green onions, chopped
- 1/4 cup chopped peanuts (optional)
- Soak your rice stick noodles in a bowl of hot tap water for 5 minutes. Immediately drain, rinse with cold water and leave them to soak in a bowl of cold water until ready to use.
- Heat your oil in a large wok over medium heat.
- Once hot add your green and purple cabbage, red pepper and snow peas and cook for 2 minutes.
- Add your pressed garlic and tofu and toss gently.
- Add your curry powder, cumin, coriander and salt and cook for another minute while stirring continuously to blend.
- Add your combined water and soy sauce and bring the mixture to a boil.
- Drain your noodles and toss them into the wok.
- Cook for 5 minutes until the noodles are tender.
- Remove from the heat and add your Thai Sweet Chili Sauce and toss with tongs until well coated.
- Serve into individual bowls.
- Garnish with green onion and chopped peanuts.