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VEGAN SINGAPORE NOODLES (GF, macro-friendly) Save this easy & tasty recipe for …

Family Recipes

VEGAN SINGAPORE NOODLES (GF, macro-friendly) Save this easy & tasty recipe for …

VEGAN SINGAPORE NOODLES (GF, macro-friendly) 🍜🥢 Save this easy & tasty recipe for your next meal prep! ✨ ⁣

Bringing back this old favourite to kick start May! This simple yet delicious meal comes together in just 30 minutes and is packed with vegetables, plant protein & goodness 🙌🏼⁣

Here is the recipe! ➡️⁣

VEGAN SINGAPORE NOODLES (GF, macro-friendly)⁣

Serves: 4 (per serve- cal: 150, P:⁣
7g, C: 19g, F: 4.5g)⁣

INGREDIENTS:⁣
✅120g vermicelli rice noodles ⁣
✅4 cups vegetables, sliced ( I used: onion, zucchini, broccoli, capsicum) ⁣
✅100g tofu (I used a pre-marinated satay one) ⁣
✅ 1 tablespoon oil ⁣

Sauce:⁣
✅1/4 cup soy sauce (or tamari)⁣
✅1 tablespoons brown sugar ⁣
✅1 tablespoon curry powder ⁣
✅1 teaspoon mushroom stock powder (can sub for veg stock) pepper⁣

METHOD:⁣
1. Soak the vermicelli noodles for 10 mins is water (or as instructed on packet). Then drain the noodles and set aside. ⁣
2. Finely slice all your vegetables⁣
3. In a wok on high heat, stirfry all the vegetables for 5 minutes until tender. ⁣
4. Add in the sliced tofu ⁣
5. Mix all the ingredients for the sauce and the pour it in into a hot wok. One it sizzles add in your noodles and toss until all the noodles are coated in sauce and change to a yellow colour. ⁣
6. Stir-fry for a further 5-8 minutes, adding a dash of water if you need. ⁣

*Storage tips: in an airtight container in the fridge for up to 3 days or in the freeze for months ⁣

Slurp away guys! The flavours get even better overnight 🤤 ⁣

Definitely let me know if you try this! ⁣


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