Vegetarian Singapore Noodles/Bun Xao Singapore (English CC/subs)

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and fiber, while seitan is often less expensive.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be tailored for flavor and cost.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

rice vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, spaghetti is more accessible.

Soak rice vermicelli noodles in hot water until softened, about 8-10 minutes.

Drain noodles and set aside.

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

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

Add sliced bell peppers and carrots; stir-fry until slightly tender, about 3-4 minutes.

Add snap peas and tofu; cook until tofu is golden, about 5 minutes.

Sprinkle curry powder over the mixture; stir well to coat all ingredients evenly.

Add soaked noodles and soy sauce; toss to combine thoroughly, cooking for an additional 2-3 minutes.

Stir in bean sprouts and green onions; cook for 1-2 minutes until heated through.

Drizzle with sesame oil and toss again to combine.

Remove from heat and garnish with cilantro and lime wedges before serving.

Cooking Techniques

Spice Level:

Allergens