Can’t wait to make it myself!! It´s good for 4 as long as your not super big eaters! We’ll take another look at the recipe and see if modifications need to be made. Thank you so much for the recipe. In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar, and lime juice to a small mixing bowl. It’s really good, and replicates soy sauce very well. YES! This was absolutely delicious and a great alternative to my staple pad thai. ","image":["https:\/\/\/wp-content\/uploads\/2019\/07\/singapore-noodles5-1-297x300-200x200.jpg","https:\/\/\/wp-content\/uploads\/2019\/07\/singapore-noodles5-1-297x300-297x240.jpg","https:\/\/\/wp-content\/uploads\/2019\/07\/singapore-noodles5-1-297x300-297x180.jpg","https:\/\/\/wp-content\/uploads\/2019\/07\/singapore-noodles5-1-297x300.jpg"],"prepTime":"PT5M","cookTime":"PT10M","performTime":"PT10M","totalTime":"PT15M","recipeIngredient":["200 grams (7 oz) rice vermicelli noodles","1 cup water","1\/4 cup soy sauce","1 teaspoon sugar","2 tablespoons oil","Half a medium onion, sliced","2 green onions, chopped, white and green separated","Half a large red pepper, sliced","2 cloves of garlic, minced","2 teaspoons of minced ginger","90 grams (3 oz) peas","2 - 4 tablespoons curry powder (see notes about curry powder just above)","125 grams (4.5 oz) baby corn sliced in half from top to bottom","1 lime, in wedges","Sriracha (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Soak the noodles until al dente according to the package directions. This looks full of POW! My little boys loved it too! xx Sydney. Made this for tea tonight, was really tasty, couldn’t get baby corn so used mangetout instead. This looks awesome. Thanks so much for sharing! Thanks so much for sharing, Chelsea! I replicated it, except instead of baking the tofu I was running low on time and stir fried it. I upted some of the sauce ingredients. Excellent way to use up whats in the veggie bin. Perfect. The inclusion of curry powder is odd and perhaps more in keeping with Southeast Asian Indian-Muslim noodles. I didn’t have any peas so I added some very thinly sliced carrot which worked great. I did a course in Singaporean cooking and the teacher was adamant that we not actually cook with sesame oil, but rather add it right at the end so it doesn’t get too hot. What a hit! The Costco one is pretty inexpensive and comes with 12 or more. Take out the evening before to eat in the evening after and they’re defrosted. Taste and adjust seasonings to your preference. Thanks for sharing your recipe changes, Keren! Thank you for the recipe! the garlic and lime in the sauce added so much. Next time I’m going to cook them crisp tender so that there is more variation in texture. 5 star recipe for sure! Agreed! If you have any questions or would like to work with me, please email at [email protected]. and tamari into the soy sauce and poured all over the veg and noodles in the pan. So I crossed my fingers, tried making it without them, and (much to my surprise) discovered you don’t really need them at all. The reality was just so messy. Thanks so much! Thanks Dana for always knocking it out of the park! I omitted the oil and tofu for health reasons as I am following the McDougall plan, and used a bit of water to sautée instead. We subbed red cabbage for peas and it was such a nice change up. I only had spicy sesame oil and so I used 1 TBS of that and the rest was virgin olive oil. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Turned out great. 2 blocks of dried medium egg noodles; 3 tbs. I live in Spain and after photographing this dish I realized that visually it resembled paella quite a bit, surely because of the unnatural, almost fluorescent, yellow colour. Thanks for veganising it! I thought it was great but the curry powder did give it too much of an Indian flavor. Serve with lime slices and sriracha. Thanks so much for the lovely review, Chelsea. Will make again for sure. This was so easy and so delicious! Serves 4 xo. Totally forgot about the tofu so I threw it in the pan for a bit before adding noodles. Made it with carrots, napa cabbage and zucchini. 3 tbsp of curry powder provided exactly the right amount of spiceyness for the entire 200g vermicelli packet. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. The tart or the lime with the curry… so good! I used red curry paste instead of curry powder. We’re glad you enjoyed it :D. I love this recipe. This is an easy dish that makes for an impressive InstaGram post! So flavorful and super easy to make! I’m Christine. We’ll take a look at the instructions to see if we can provide clarity! Plant research seals importance of microbes for survival and growth, The timeless, complimentary taste of oysters and champagne -- explained, Farms, tables and vast impacts between and beyond, Dairy cows exposed to heavy metals worsen antibiotic-resistant pathogen crisis, Newly discovered enzyme helps make valuable bioactive saponins, Go (over) easy on the eggs: 'Egg-cess' consumption linked to diabetes, Gut check: Teff grain boosts stomach microbiome health, Dry food or raw? Anyway, this was great; I made some substitutions: No sugar (unnecessary), no onion because I didn’t have any, added 1 tbsp mirin, added some vegan fish sauce, halved the curry powder, added some hot pepper. I ended up using different vegetables but it worked out. [4] Due to the vigorous reaction between the acid and water, such acidic drain openers should be added slowly into the pipe to be cleaned. Very tasty! “Cook” the Noodles in hot water for about one minute less. Thank you for the Tofu tip. Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram. This recipes looks look. Hi Cindy, cane sugar or brown sugar should be fine. Sriracha (optional)