Much like New York, Singapore is a melting pot with a large immigrant population. Singaporean cuisine is derived from several ethnic groups and religious backgrounds -- there are Indians who cook with curry powder, Chinese who cook with noodles and rice, Muslims who do not eat pork, Hindus who do not eat beef, and Buddhists who are vegetarians/vegans. While I was recently eating my way through Singapore I noticed that Singaporeans often eat at “hawker centers”, which serve quick dishes that are beyond delicious. My favorite of these dishes is Singapore noodles, or noodles cooked with curry powder, so this is my take on it!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Allergens: Soy
- Servings: 4
- 1/2 block extra-firm tofu
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 225 grams rice vermicelli noodles
- 1 tablespoon canola oil
- 2 1/2 cups sugar snap peas (or snow peas)
- 2 carrots (medium, peeled, diced)
- 1 red pepper (sliced)
- 1/2 yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 tablespoon curry powder
- 1 inch fresh ginger (minced)
- 3 green onions (chopped)
- 2 cups bean sprouts
- 2 tablespoons tamari sauce
Preheat oven to 325 degrees F.
Lightly grease baking pan and set aside.
Press tofu and cut into small cubes.
In bowl, toss tofu with soy sauce and sesame oil.
Spread tofu onto pan with any remaining marinade, then bake until browned (about 30-40 minutes), tossing around every now and then.
Prepare noodles according to package directions so they are al dente, then keep them in large bowl with ice cold water so they don’t stick together.
In wok, heat oil over high heat.
Add peas, carrots, red pepper, and onion, adjusting heat as needed, and stir until veggies have softened but are not completely cooked yet (about 5 minutes).
Add garlic, ginger, curry powder, tossing to combine, and cook for about 1-2 minutes more.
Add in noodles and toss well to evenly coat and cook until everything is evenly coated and noodles are heated through (about 2-5 minutes).
Stir in tofu, green onions, bean sprouts, and soy sauce, and toss well for about 1 minute.
Remove from heat and serve immediately.