Singapore Style Noodles

by Tikofoods
4 Servings
20 min

Looking for a yummy gluten-free, dairy-free, and meat-free recipe? Look no further! This veggie filled, flavor packed and high protein dinner is your answer. Feel free to throw in your preferred proteins and veggies or use whatever is on hand. I opted for tofu, egg, onions, peppers, and sugar snap peas.

These are a dryer style of noodles as there is no sauce to be added. It gets its flavor from being seasoned with a curry spice and a splash of soy sauce or tamari. I added some chili oil for extra spice too.

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Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • thin rice Vermicelli noodles
  • 1/2 sliced red onion
  • 2 stalks of scallions, chopped in 1 inch pieces
  • 2 large carrots, juliened
  • 1/2 green cabbage, sliced
  • 1 cup snow peas, sliced
  • 1 block tofu, crumbled or diced
  • 4 tbsp tamari
  • 4 eggs
  • 2 tbsp curry powder
  • chili oil or sriracha to serve (optional)

Heat oil in a pan or wok and bring a pot of water to a boil
Whisk the eggs then add to the pan
Scramble the egg and set aside. These will be added back in at the end.
Add more oil to the pan or wok then add your sliced onions, sliced scallions, chopped cabbage, chopped snow peas, and julienned carrots until soft
Saute then add your tofu
While the veggies and tofu cook, add your noodles to the water and cook per instructions
Drain the noodles then add them to the pan or wok
Add the curry powder and tamari or soy sauce
Add the eggs back in and mix everything together
Adjust according to taste then serve with chili oil or sriracha for spice
  • Use pre-shredded coleslaw mix instead of chopping your own cabbage and carrots