Singapore Noodles

This is a veganized, no oil version of the popular dish. For this recipe, I use baked tofu. You can also add seitan meats and sausages.


4 oz. thin wheat or buckwheat noodles
1 block of tofu, sliced into thin strips
4 cups of vegetables, cut into bite-sized pieces (I used carrots, broccoli and cabbage)
1/4 cup curry powder (should not contain salt)
4 tablespoons soy sauce, divided
2 tablespoons cilantro
4 cups water


  1. Cut the vegetables into bite-sized mip
  2. Preheat your oven to 350 degrees.
  3. Heat a dry saute pan to hot (approximately 10 minutes). To test for readiness, sprinkle the pan with a few droplets of water. If they form a ball, and roll around the pan, it is ready. See How to Saute without Oil
  4. Put four cups of water in a pot, and heat it to a boil.
  5. Place the sliced tofu on a silicone mat lined baking sheet. Bake the tofu for 15 minutes until browned.
  6. Cook the noodles in the boiling water for 3-4 minutes, until they are al dente. Drain them in a colander, and run them under cold water. Let them stand.
  7. Place the vegetables in the dry pan, and let them rest, undisturbed until they start to wilt and caramelize. sn cookingPlace a lid on the pan and allow the vegetables to sweat. Deglaze with two tablespoons of the soy sauce.
  8. Add the noodles and baked tofu, and then mix.
  9. Add the soy sauce and curry powder, and then mix.
  10. Sprinkle the cilantro over the noodles and plate.

sn plated 2

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