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Singapore Street Noodles Recipe—Nutritious Healthy Comfort Food

Singapore Street Noodles never fail me—and they won’t fail you either. Adjusting quantities up and down is easy. Just add more noodles and double the sauce. Furthermore, if you prepare the vegetables the night before, you can throw everything together in a few minutes.

If you’re feeling overwhelmed with drop-in guests, or if you are just seeking nutritious and delicious comfort food, give these a try.

*About noodles. Rice noodles come in a variety of forms. Some require soaking. Others, including my favorite, Nona Lim, need only 1 minute in boiling water. Then drain them and use tongs to toss them with your vegetables, tofu, and sauce.

VSingapore Street Noodles Recipe—Nutritious Healthy Comfort Food

Singapore Street Noodles Recipe—Nutritious Healthy Comfort Food

Yield: 4
Author:
prep time: 15 M cook time: 30 M total time: 45 M

ingredients:

  • 22 oz rice singapore noodles (pad thai or nona lim laksa noodles)
  • 8 oz extra firm tofu, drained and cubed
  • 1/4 cup and 1 tbsp tamari or soy sauce, (divided)
  • 1 3/4 cups vegetable broth
  • 4 tbs oil, (divided)
  • 2 tbsp coconut sugar
  • 2 medium yellow onions, chopped
  • 2 medium red bell peppers, chopped
  • 1 bunch scallions, white and green ends, chopped
  • 3 cloves garlic, chopped (divided)
  • 1 large lime, juiced
  • 3 fresh basil leaves chopped, or 1/4 tsp dried basil
  • 1/2 cup cilantro, chopped (garnish)
  • 3 tsp curry powder
  • Pink himalayan salt to taste
  • Sriracha sauce to taste

instructions:

How to cook Singapore Street Noodles

  1. Heat 2 tbsp of oil in a medium skillet, then add and sauté half the garlic with onion and red bell pepper.
  2. Turn off heat and stir in 1 tbsp tamari sauce and curry powder. Set aside.
  3. In a separate pan, heat remaining oil over medium, add tofu cubes and cook until brown. Sprinkle with salt.
  4. Prepare the sauce by combining broth, lime juice, coconut sugar, ¼ cup tamari, and sriracha. Taste and adjust seasonings.
  5. Boil water and pour over rice signapore noodles in a large pot. Let sit for about 1 minute.
  6. Do not overcook. Drain.
  7. Add tofu to vegetable mixture, along with basil, and finally, bean sprouts, stirring rapidly and keeping them crisp. Using tongs, combine with signapore noodles and sauce in the pot.
  8. Garnish with chopped scallions and cilantro.
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Bonnie Hearn Hill

Bonnie Hearn Hill

Bonnie Hearn Hill is the author of more than a dozen novels. She has also written award-winning short stories and essays. Her most recent suspense novel, The River Below, was called “a poignant stand-alone...” and “...an emotionally involving novel,” by Publishers Weekly.

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