Singapore Vegetarian Noodle Stir Fry | Good Chef Bad Chef S10 E14

rice vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles offer a low-carb option, while spaghetti is more affordable.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and healthy fats.

Soak rice vermicelli noodles in hot water until softened, about 5-7 minutes.

Drain noodles and set aside.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add minced garlic and ginger; sauté until fragrant, about 30 seconds.

Add sliced bell peppers, carrots, and snap peas; stir-fry for 3-4 minutes until tender-crisp.

Add tofu cubes and cook until heated through, about 2-3 minutes.

Stir in the softened noodles and bean sprouts; toss to combine.

Add soy sauce, sesame oil, and curry powder; mix well and cook for another 2 minutes.

Remove from heat and squeeze fresh lime juice over the stir fry.

Garnish with chopped green onions and cilantro before serving.

Cooking Techniques

Spice Level:

Allergens