What? The description sounded amazing! How had I never known about this unique dish? After trying it for myself, I’m an instant convert. Drop what you’re doing, and get on board. Let’s venture into uncharted (delicious food) territory together! Singapore noodles isn’t necessarily a dish that originated in Singapore (it’s believed to have originated in Hong Kong). I liken it to one of the many Chinese restaurant menu items I order that likely aren’t traditional Chinese dishes at all. No matter the origin or history of this dish, what you need to know is this: It’s like a cross between curry and pad Thai.It’s got noodles.It’s got vegetables.Its flavor comes from a tangy-sweet sauce + curry powder.It’s insanely delicious. Ya dig? Based on my research, there are some not-so-common ingredients in Singapore noodles like Shaoxing wine and fish sauce that I didn’t want to a) hunt down, and b) attempt to veganize. So I crossed my fingers, tried making it without them, and (much to my surprise) discovered you don’t really need them at all. With that being said, this is my inspired version. Since I don’t have an authentic version to compare it to, this might not match your favorite restaurant’s version. But, what I can promise is that this recipe is surprisingly easy, intense in flavor, and 100% delicious. Speaking of easy to make, this recipe requires just 10 ingredients (11 if adding tofu!) and about 30 minutes to prepare. Another perk? You likely have the ingredients in your kitchen right now: Rice noodles (thin or vermicelli)OnionRed pepperSnow peasCurry powderSoy sauce (or tamari)Lime juiceGarlicCoconut sugarSesame Oil(Tofu – optional) While most of the recipes I found included pork or shrimp, I kept mine vegan by simply leaving these out. But I must say, the addition of my crispy, baked tofu adds extra protein and texture and takes this recipe to a whole new level of awesome. I think you guys are going to love this dish! It’s: FlavorfulSatisfyingComfortingCurry-infusedSlightly spicedPerfectly sweet& Quick Keep this recipe on hand for easy, fast weeknight meals. I also think it’d be great for entertaining a crowd, especially if you have vegan and gluten-free friends. If you do try this dish, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends! Note: recipe updated 05/13/21 to address reader issues with flavor balance and clarity.
