Vegan Singapore Noodles

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Vegan Singapore Noodles

Recipe:

Ingredients:

SAUCE
2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
2 Tbsp tamari (or soy sauce if not GF)
1-2 Tbsp maple syrup or coconut sugar (to taste)
2 Tbsp lime juice (~1 medium lime)
NOODLES
4-6 ounces thin rice noodles (I used these brown rice ones, but vermicelli is great, too)
2 Tbsp toasted sesame oil (divided)
1/2 medium white or yellow onion (thinly sliced)
3/4 medium red bell pepper (thinly sliced)
12 whole snow peas

1 Tbsp tamari (or soy sauce if not GF)
1 ½ – 2 tsp curry powder
FOR SERVING* optional
8 ounces extra-firm tofu (pressed dry and cubed*)
Sriracha or chili garlic sauce
2 stalks green onions (thinly sliced)

Instructions:

See notes if adding tofu!
Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.

In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, maple syrup or coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp (15 ml) toasted sesame oil (adjust amount if altering number of servings), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
Add snow peas, 1 Tbsp (15 ml) tamari or soy sauce (adjust amount if altering number of servings), and curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.

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