One of my favorite take-out meals ever, Singapore noodles are uniquely different than other noodles served at Chinese restaurants. While most Chinese noodles are saucy, Singapore noodles are dry, super flavorful, and full of curry.
These vibrant yellow noodles are paired with crunchy veggies and whatever protein (or proteins) you prefer, making this quite a versatile recipe. You can substitute your favorite veggies, such as snow peas, bok choy, mushrooms, or anything else you love . . . or need to use up quickly. This recipe is easily adaptable to be vegan/vegetarian (omit the shrimp and use vegan fish sauce) or gluten free (swapping soy sauce for tamari).
4-5 oz. vermicelli rice noodles, cooked and drained according to package directions
1 block of extra firm tofu
4 oz. shrimp
1 Tbsp. coconut oil
1 Tbsp. olive oil
½ yellow onion, thinly sliced
3 carrots, sliced or julienned
1 red bell pepper, thinly sliced
2 c. cabbage, chopped
4-5 cloves of garlic, minced
2 eggs, beaten
5 dried red chili peppers
1 Tbsp. curry powder
Green onions, for serving
Salt and pepper to taste
1 Tbsp. mirin
2 Tbsp. soy sauce or tamari
2 tsp. fish sauce
1 tsp. ground ginger
1 tsp. toasted sesame oil
1 tsp. agave or honey
Pinch of salt
Preheat the oven to 400 degrees. About 30 minutes before cooking, drain the tofu, wrap it in a kitchen towel and press it. You can do this by placing a plate on top of the tofu, and then a heavy item, like a stock pot, on top of the plate for about 10 minutes. This will help remove excess water from the tofu.
Cook or soak the noodles according to package directions and drain. Set aside.
Cut the tofu in small cubes, coat with 1 Tbsp. olive oil, and season with salt and pepper. Bake for 20 minutes, flip over and cook for 10-15 more minutes, or until tofu is lightly browned and crispy on the outside. Set aside to cool.
Mix all of the sauce ingredients in a bowl and set aside.
Heat the coconut oil in a wok over medium high heat. Add the shrimp and cook though for 2 minutes or so. Remove the shrimp and set aside. Season with salt and pepper. Add the onion to the wok, adding more oil if necessary, and cook for 3-4 minutes, until soft. Add the carrots, bell peppers, and cabbage and cook for about 3 more minutes. Add garlic and cook for 1 more minute. Add the cooked tofu and shrimp into the wok and quickly stir. Make a circular space in the center of the pan and add the eggs. Scramble them quickly and then stir to combine them into the veggies.
Add the cooked and drained noodles into the wok and combine. Add the curry powder and toss thoroughly (I used tongs to do this). Add the sauce and toss until it’s mixed through. Add salt to taste. Enjoy immediately!dro