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Vegan Singapore Street Noodles - Lunch Version

<p>My homemade version isn't the bright yellow color of the restaurant version (mostly because my curry was homemade, I think) but it sure is delicious!</p>
4 Servings Recipe By

Ingredients

  • 16 ounces Thai Rice Noodles
  • 2 tablespoons Vegetable Oil #1
  • 1 tablespoon Vinegar
  • 2 tablespoons Madras Curry Powder
  • 1/8 teaspoons Turmeric
  • 1/4 cups juice Lime
  • 2 tablespoons Soy Sauce
  • 1/2 cups Fish Sauce, Vegetarian
  • 2 teaspoons Sriracha Sauce
  • 2 tablespoons Ketchup
  • 2 tablespoons Vegetable Oil #2
  • 2 1/2 cups dice Tofu, Firm
  • 3 teaspoons mince Garlic, Cloves
  • 1 cup shred Cabbage
  • 2 cups chunk Tomato
  • 1/2 cups grate Carrot
  • 1 cup chunk Green Onion (Scallion)
  • 1/4 cups chop Cilantro, Fresh
  • 1 teaspoon Toasted Sesame Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 739 Calories
  • 23g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 2818mg Sodium
  • 121g Total Carb
  • 6g Fiber
  • 9g Total Sugars (Includes 1g Added Sugars)
  • 22g Protein
  • 19 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Boil rice stick noodles for 2 minutes or until just soft.
  2. Rinse under hot water and drain.
  3. Toss noodles with vegetable oil #1 and keep warm.
  4. To prepare sauce, mix vinegar with curry powder and turmeric until blended.
  5. Add lime juice, soy sauce, fish sauce, Sriracha, and ketchup, mixing well.
  6. Set sauce aside until needed.
  7. Fry cubed tofu with vegetable oil #2 until cooked through.
  8. Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
  9. Stir in sauce mixture until everything is evenly coated.
  10. Cook for 1-2 minutes more or until dish is heated through.
  11. Toss with noodles, chopped scallions, cilantro and sesame oil.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Boil rice stick noodles for 2 minutes or until just soft.
  2. Rinse under hot water and drain.
  3. Toss noodles with vegetable oil #1 and keep warm.
  4. To prepare sauce, mix vinegar with curry powder and turmeric until blended.
  5. Add lime juice, soy sauce, fish sauce, Sriracha, and ketchup, mixing well.
  6. Set sauce aside until needed.
  7. Fry cubed tofu with vegetable oil #2 until cooked through.
  8. Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
  9. Stir in sauce mixture until everything is evenly coated.
  10. Cook for 1-2 minutes more or until dish is heated through.
  11. Toss with noodles, chopped scallions, cilantro and sesame oil.
  12. Allow to cool.
  13. Divide into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until warmed through.

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