Vegan Singapore Noodles

with Scrambled Tofu
These curried noodles are traditionally made with scrambled eggs; to keep things vegan, you'll be scrambling tofu instead.
Cals 2267 · Prot 110 · Carbs 490 · Fat 7
Vegan
30 min
Vegan Singapore Noodles with Scrambled Tofu
These curried noodles are traditionally made with scrambled eggs; to keep things vegan, you'll be scrambling tofu instead.
Cals 2267 · Prot 110 · Carbs 490 · Fat 7
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*
500 Grams
Nutritional yeast
4 Grams
Black salt
2 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) 9484 / 2267
Fats (g) 7.3
of which saturated (g) 0.6
Carbohydrates (g) 490
of which sugars (g) 31.8
Fibers (g) 49.2
Proteins (g) 109.5
Salt (g) 3.1
*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

Prep

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.
Fry tofu

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.
Stir-fry

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.
Soak

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.
Toss

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.
Serve

6 Serve

Divide the noodles among bowls and garnish with the sliced chilli (spicy!).
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