Singapore Noodle Salad | Curry Flavored Quick Plant-Based Recipe | Vaidyaji Priyanka

rice vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is more accessible.

cooked shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthy fats, while vegetable oil is cost-effective.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds are nut-free and lower in calories, while almonds are often cheaper.

Heat sesame oil in a wok.

Add chopped red onions and sauté until translucent.

Add minced ginger and garlic, and sauté until fragrant.

Stir in turmeric, garam masala, and chili powder.

Add baked tofu to the wok and mix well.

Incorporate steamed zucchini and sweet potatoes into the mixture.

Add Mifan noodles to the wok, ensuring not to use too many noodles for a vegetable-heavy dish.

Pour in toasted sesame seed oil and mix thoroughly.

Add pink radish, chopped green onion tops, cilantro, and steamed broccoli.

Season with salt and gommage to taste.

Add about a teaspoon and a half of tomato ketchup and mix well.

Sauté all ingredients together until heated through.

Transfer the noodle salad to a bowl.

Top with basil microgreens and drizzle with lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens