Singapore Vegetarian Curry Rice Noodles
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
Singapore Vegetarian Curry Rice Noodles
Serves: Single
Ingredients
| ¼ C | Coconut Curry Sauce (GF) |
| 4 oz | Tofu, firm 1”x1”x1/2” |
| 6 oz | Rice noodles, re-hydrated (2 C.) |
| ¼ C | Red bell peppers, sliced ¼ “ x 2” |
| ¼ C | Red onions, ¼” sliced |
| 1 C | Bean sprouts, fresh |
| 2 Tbsp | Corn or vegetable oil |
| 1/4 C | Water, vegetarian broth |
| .5 oz | Green onions, cut into 2” long |
Instructions
- Soak rice noodles in warm water about 30 minutes until softened, drain well. Re-hydrated weight is about double dried weight.
- Cut tofu and vegetables.
- Heat a non-stick pan on medium heat; add 1 Tbsp. oil, then tofu, do not stir tofu and let brown about 1 minute.
- Add 1 Tbsp. Coconut Curry Sauce and sauté tofu 10 seconds, remove and set aside.
- Add 1 Tbsp. oil to hot wok or griddle, then onions and red bell pepper. Sear onions and peppers about 30 seconds.
- Add re-hydrated rice noodles, toss with onions and peppers then add 1/4 C. water or vegetarian broth to noodles.
- Loosen noodles; add tofu, bean sprouts, ½ of the green onions and remaining 3 Tbsp. Coconut Curry Sauce. Toss rice noodles until steaming hot, and remove.
- Garnish with remaining green onions.
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
