Bookmark this easy & tasty recipe for your next meal prep!
When I asked you guys on my Instagram story what recipes you wanted to see, guys requested more noodle dishes & macro-friendly ones so I’m today I’ve combined both to bring you this dish!
Here is the recipe:
VEGAN SINGAPORE NOODLES (GF, macro-friendly)
January 29, 2021
Persons
1
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Notes
*Storage tips: in an airtight container in the fridge for up to 3 days or in the freeze for months
Ingredients
- ✅120g vermicelli 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
Instructions
- 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.