I’m going to be upfront by telling you that this recipe is my version inspired by Singapore noodles. If you’re a stickler for the real deal here, I’d encourage you to look elsewhere. However, this version puts up a pretty good fight on its own. 🙂
I had half a giant package of flat rice noodles when I experimented with making Pad Thai a few weeks ago and decided to use it to make this recipe. I had a craving for the curried noodles my mom would make when I was a kid, and although they probably weren’t authentic Singapore noodles, we all know there’s nothing like mom’s home cooking.
The traditional version has a lot more meat (pork and shrimp) and not as many vegetables, so I modified this version so that it uses organic smoked tofu (to give it that really lovely “take-out” flavour) and more veggies. If you’re vegetarian, you can also add some fried egg to this dish too to help round out the protein. Curry powder and turmeric are powerful anti-inflammatory spices that have been known to assist with the symptoms of IBS, arthritis and cystic fibrosis as well as preventing cancer due to curcumin, the component that gives turmeric its distinctive colour.
If you’d like to include more of this anti-inflammatory superfood in your diet, check out my other recipes containing turmeric:
- Turmeric Mango Smoothie
- Huevos Rancheros (sin huevos)
- “Cheezy” Garlic and Smoked Chili Popcorn
- Vegan Chickpea Burger
- Moroccan Chickpea Tagine with Quinoa
You can also search for any recipes containing curry since turmeric is a component in curry powder.
I hope you have a beautiful week and if you’re itching to celebrate with some Cinco de Mayo recipes check out my Mexican Black Bean Rice Bowl, Raw Vegan Taco Salad otBeat the Chills with Southwestern Chili!
Vegan Curried Singapore Rice Noodles
- vermicelli (thin, angel hair type) rice noodles
- 1 pkg. organic smoked tofu, cubed
- 1 small red onion, sliced
- 1 thumb length of ginger, grated (peeled if not organic)
- 2 large garlic cloves, minced
- 1 cup mushrooms, sliced
- 2 carrots, sliced on a bias
- handful of greens, chopped into strips (spinach, kale, swiss chard) (optional)
- virgin coconut oil
For the seasoning:
- 1 tbsp. curry powder
- 1/2 tsp. turmeric
- 2 tbsps. tamari
- 2 tbsp. rice vinegar
- 1 tbsp. maple syrup
- 1-2 tsp. toasted sesame oil
- 2 green onions, sliced
- 1/2 cup chopped cilantro
- Bring a large pan of water to a boil, add the noodles and cook for about 4-5 minutes, until just softened. Drain and rinse with cold water to prevent them from sticking together.
- Drain the noodles and heat the coconut oil in the pan. Saute the onion over medium low heat for a few minutes until softened. Then add the garlic and ginger and saute for a minute more.
- Add the mushrooms sauteing them until they cook down and begin to brown. Add the carrots and greens (if using) and saute until the greens have wilted slightly.
- Add the noodles and toss quickly with the veggies. Add the flavourings to the pan (you can mix them in a bowl in advance, but I was in a hurry and didn’t do that and it still turned out great!) and toss until everything is coated.
- Serve garnished with green onion and cilantro (not authentic) but I love everything with cilantro. #allthecilantro 😉