Vegan Singapore Noodles

Name: Vegan Singapore Noodles with Scrambled Tofu
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of Rice vermicelli; 1 Pieces of White onion; 3 Pieces of Garlic cloves; 30 Grams of Ginger; 1 Pieces of Red pepper; 1 Pieces of Carrot; 1 Pieces of Small green chilli; 150 ML of Water; 1 Pieces of Vegetable stock cube; 2 Tbsp of Vegetable oil; 4 Grams of Curry powder; 2 Grams of Turmeric powder; 100 Grams of Green peas; 30 ML of Soy sauce; 300 Grams of Firm tofu; 4 Grams of Nutritional yeast; 4 Grams of Black salt; 2 Grams of Garlic powder; 2 Tbsp of Vegetable oil

with Scrambled Tofu

These curried noodles are traditionally made with scrambled eggs; to keep things vegan, you'll be scrambling tofu instead.

Cals 552 · Prot 36 · Carbs 76 · Fat 15

Vegan

30 min

These curried noodles are traditionally made with scrambled eggs; to keep things vegan, you'll be scrambling tofu instead.

Cals 552 · Prot 36 · Carbs 76 · Fat 15

Vegan

Ingredients

Noodles

Rice vermicelli 10*

100 Grams

White onion

1 Piece

Garlic cloves

3 Pieces

Ginger

30 Grams

Red pepper

1 Piece

Carrot

1 Piece

Small green chilli

1 Piece

Water

150 ML

Vegetable stock cube 15*

0.5 Pieces

Vegetable oil

2 Tbsp

Curry powder

4 Grams

Turmeric powder

2 Grams

Green peas

100 Grams

Soy sauce 9*10*11*

30 ML

Scrambled tofu

Firm tofu 9*

300 Grams

Nutritional yeast

4 Grams

Black salt

4 Grams

Garlic powder

2 Grams

Vegetable oil

2 Tbsp

Allergens

*10 Wheat, *15 Celery, *9 Soya, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2311 / 552
Fats (g)	14.6
of which saturated (g)	2.4
Carbohydrates (g)	76
of which sugars (g)	18.7
Fibers (g)	13.1
Proteins (g)	36.2
Salt (g)	5.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and finely slice the onion. Peel and grate the garlic and ginger. Finely slice the pepper. Peel and slice the carrot into thin matchsticks. Slice the chilli into rings. Boil the measured water and dissolve the stock cube in it.

2 Fry tofu

Add the tofu, nutritional yeast, black salt and garlic powder to a bowl. Mash with a fork, leaving some bits chunky. Mix well. Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the tofu mix and cook for 5 min until starting to crisp. Transfer the tofu to a plate and keep warm.

3 Stir-fry

Return the pan to a high heat with a drizzle of vegetable oil. Once hot, add the carrot, pepper and onion and stir fry for 2-3 min. Transfer the vegetables to the plate with the tofu.

4 Soak

Meanwhile, boil a kettle. Add the vermicelli to a pot or bowl and pour the boiling water over the noodles. Stir once, then cover with a lid or cling film. Leave to soften for 2 min. Drain once tender.

5 Toss

Return the pan to a high heat with a drizzle of vegetable oil. Add the curry powder, turmeric, ginger and garlic and cook for 1 min. Add the drained vermicelli, pepper, carrot, onion, tofu, peas, vegetable stock and soy sauce and cook for a final 2 min. Give everything a good toss.