This Singapore noodles recipe came about as I was looking into my mom’s fridge trying to figure out a quick meal for dinner (I’ve been in Montréal for the past month). I had half a brick of firm tofu, some napa cabbage, some orange bell pepper, some rice noodles, and a taste for something savory and spicy, with a touch of sweetness. I looked online for some ideas and came about the Minimalist Baker‘s recipe for Vegan Singapore Noodles. I adapted my recipe, but got some great inspiration from Dana. This recipe serves 2.
For the sauce:
- 5 cloves garlic, minced
- 1/4 cup tamari
- 1/4 cup pure maple syrup
- Juice of two large limes
For the noodles:
- 6-8 oz firm or extra-firm tofu, pressed and cubed
- 6 oz thin rice noodles
- 2 tablespoons toasted sesame oil, divided
- 1/2 yellow onion, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 1/2 cup napa cabbage, thinly sliced
- 1 tablespoon tamari
- 4 teaspoons curry powder, divided
- Sambal oelek, to serve
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place the tofu cubes on the baking sheet and put in oven until crispy and golden, about 35 minutes.
Make the sauce by whisking all ingredients together. Separate the sauce in half (one half will be for the vegetables and the other half for the tofu). Then cook the rice noodles according to package directions. Drain and reserve.
Once the tofu is nice and brown, take out of the oven. Heat a skillet over medium-high heat. Add the tofu and half the sauce, and cook until caramelized, 3-4 minutes. Remove from the skillet and set aside.
Wipe the skillet and add 1 tablespoon sesame oil over medium-high heat. Once hot, add the onion and bell pepper, and sauté for 3-4 minutes, stirring frequently. Add the napa cabbage, 1 tablespoon tamari, and 2 teaspoons curry powder. Sauté for 1 minute while tossing, to make sure the vegetables are nicely coated. Remove from the skillet and set aside.
To the same skillet, add the other tablespoon sesame oil, the cooked rice noodles, the other half of the sauce, and the remaining 2 teaspoons curry powder. Sauté for 1 minute, while tossing. Add the vegetables and the caramelized tofu. Cook, while stirring, for 1-2 minutes more. Remove from the heat.
Serve in two bowls, top with sambal oelek and enjoy a nice big bowl of Singapore goodness! Bon appétit!