Low-FODMAP Singapore Noodle

All, Big plates, Hot food

Dees Singapore Noodle

Gluten-Free | Vegan | Low-FODMAP | OMS-Friendly 

Recipe by Dee Pedersoli

Singapore noodles are a light, summery, quick dinner or lunch. Serve with some miso soup as a starter for a main meal with friends, or eat straight out of the fridge for leftovers – this dish is delicious cold too.

Serves 4

Storage
Best served immediately, or from chilled within 3 days

Time to Cook

Prep – 10 minutes for chopping veges
Cooking time – 15 minutes

Ingredients

  • 1.5 cups of any raw green cabbage, thinly shredded
  • 4 carrots (one per person), thinly cut on diagonals
  • 20cm of celery (max of 5cm per person, allowed amount) thinly cut on diagonals
  • 1 bunch of spring onion (green parts only) cut into 5cm lengths
  • 2 small to medium/1 large green peppers, deseeded and sliced into thin strips
  • 4 portions (usually 1 packet) of vermicelli rice noodles (1 portion per person)
  • 4 Tbsp of sesame oil
  • Quarter-to-half a Tbsp (less is more) of Keens Curry Powder (it is the best combination for this flavour)
  • 3 Tbsp gluten-free soy sauce
  • 400 grams firm tofu, cubed

Method

Step 1 – prepare the rice noodles
Before you start, put enough hot water into a bowl to cover the rice noodles. Set aside until you are ready to cook them, chopping the noodles roughly with scissors two or three times to shorten noodle length. Before using, you’ll need to drain well in a colander so you are not adding sopping wet noodles to a hot wok, which doesn’t work.

Step 2 – prep veges
Thinly slice all vegetables.

Step 3 – cooking

  1. Heat a wok over a high temperature with half of the sesame oil.
  2. Add tofu in batches, tossing until golden on all sides. Remove tofu and set aside on a paper towel.
  3. Add remaining 2 tablespoons of sesame oil
  4. Toss the carrots, celery, capsicum and cabbage, and saute for 2-3 minutes until slightly soft, then add spring onion green parts.
  5. Sautee for a further 2 minutes, tossing – wokking is constant stirring over high heat.
  6. Add Keens curry powder and gluten-free soy sauce and toss until fully combined.
  7. Add well-drained rice noodles and golden tofu to the wok, coating everything.
  8. Taste test, and adjust seasonings to personal taste – less is usually more, and the curry powder you use may be different (Keens is not available everywhere).
  9. Serve hot.