Fructose Free Vegan Singapore Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 6 oz dried rice vermicelli noodles
For the sauce
- 3 tbsp soy sauce
- 1 tbsp curry powder
- 1 tsp sesame oil
- 1 tsp sugar
- ¼ tsp white pepper
For the stir-fry
- 2 tbsp vegetable oil, divided
- 7 oz extra-firm tofu, pressed and cut into ½-inch cubes
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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