Dinner / Chinese-inspired
Vegetable Singapore Rice Noodles
Thin rice noodles toss with tofu, crisp vegetables and fragrant curry powder. Drain noodles well for a lively stir-fry rather than a wet sauce.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 15 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in soy sauce; check the actual product labels, including any gluten-free replacements.
- Contains soy.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Soak vermicelli according to the packet and drain well.
Heat oil in a wok and brown tofu for 5 minutes. Transfer to a plate.
Stir-fry onion, carrot, pepper and cabbage for 5 minutes. Add garlic and curry powder for 30 seconds.
Return tofu and add noodles, soy sauce and 60 ml water. Toss for 3–4 minutes until hot and tender. Finish with lime juice.
0 of 4 steps complete
A little kitchen know-how
- Drain soaked noodles well so they fry rather than sit in excess water.
Make it yours & keep it well
Use thinly sliced tempeh instead of tofu.
Storage: Refrigerate promptly for 2 days and reheat until steaming.
Estimated nutrition per serving
460 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate promptly for 2 days and reheat until steaming.
Can I adapt this plant-based recipe?
Use thinly sliced tempeh instead of tofu.
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