Wheat Free Vegan Singapore Noodles
Total time45 min
Prep time20 min
Cook time15 min
4.5(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!