Vegan Singapore Street Noodles

Let's Cook

Ingredients

4 servings

Freezer Containers

Supplies

Directions

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

Freezing Directions

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

Serving Day Directions

Reheat in microwave for 1 minute.

Nutritional Information

Not Available

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About This Recipe

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!

Meet The Cook

As a vegetarian living with a meat eating husband and kids that change their mind at every meal, Kristi enjoys creating vegetarian versions of classic family favorites.  She freezer cooks by spreading out the menus over a few days during nap and bedtimes.

Published:

OAMM Cook Kristi

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