Anti Inflammatory Vegan Singapore Noodles

Total time45 min

Prep time20 min

Cook time15 min

Anti Inflammatory Vegan Singapore Noodles

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Ingredients

4 servings

For the noodles

6 oz dried rice vermicelli noodles
Mama Rice Vermicelli, Instant, Whole Grain 7.94 Oz
See all

For the sauce

3 tbsp soy sauce
1 tbsp curry powder
1 tsp sesame oil
1 tsp sugar
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
¼ tsp white pepper

For the stir-fry

2 tbsp vegetable oil, divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
7 oz extra-firm tofu, pressed and cut into ½-inch cubes
1 red bell pepper, thinly sliced
2 cups bean sprouts
3 scallions, cut into 1-inch pieces (green parts only for lower fodmap)
2 cloves garlic, minced
1 tsp fresh ginger, grated
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Place the rice vermicelli in a large bowl and cover with boiling water. Soak for 4–5 minutes, until the noodles are pliable and just tender but still have a slight chew. Drain in a colander, rinse briefly under cold water, and set aside.
2
In a small bowl, whisk together the soy sauce, curry powder, sesame oil, sugar, and white pepper until the curry powder is fully dissolved. Set the sauce aside.

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