Spicy Singapore Noodles
Why I Love This Recipe
FEATURING: Peas, peppers, zucchini or pattypan squash, onions, green onions and garlic scapes.
A really tasty/spicy recipe that screams Singapore! There's a few steps but it is worth it! Feel free to add protein of your choice (stir fried tofu, etc.) This recipe was slightly adapted from Minimalist Baker who, in turns, adapted it from Serious Eats: https://minimalistbaker.com/vegan-singapore-noodles/
Ingredients You'll Need
1 long garlic scape, chopped (or 2 small garlic cloves, minced)
2 Tbsp tamari (or soy sauce)
1-2 Tbsp sugar
1 large lime, juiced (~3 Tbsp or 45 ml)
6 ounces (170 g) thin vermicelli rice noodles
2 Tbsp (30 ml) toasted sesame oil, divided
1/4 white or yellow onion, thinly sliced
1 bell pepper, thinly sliced
1 pattypan squash (or 1/2 zucchini), cut in rectangles (see picture) (optional)
12 snow peas
1 Tbsp tamari (or soy sauce)
2-4 tsp curry powder, divided (use only 2 tsp if you want it less spicy)
2 green onions, thinly sliced
8 ounces (227 g) extra-firm tofu, cubed (optional)
Sriracha or chili garlic sauce (optional)
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 garlic scapes (or garlic), tamari (or soy sauce), 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 toasted sesame oil, onion, bell pepper, and pattypan squash (or zucchini). Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
Add snow peas, 1 Tbsp tamari (or soy sauce), and 1-2 tsp curry powder (add only 1 tsp if you want it less spicy), and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
To the still-hot skillet, add remaining 1 Tbsp sesame oil, cooked rice noodles, sauce, and remaining 1-2 tsp curry powder (use only 1 tsp if you want it less spicy). Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha (don't use if you want it less spicy)!
Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.