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Vegan Singapore Noodles

Yields1 Serving
 2 cloves garlic, minced (1 tablespoon or 6 grams equivalent)
 2 tablespoon soy sauce
 1-2 tablespoon coconut sugar to taste
 1 large lime, juiced
 1 large lime, juiced
 6 oz Jolly wheat noodles
 Jolly seasoning mix
 2 tablespoons toasted sesame oil
 ¼ white or yellow onion, thinly sliced
 ¾ medium red bell pepper, thinly sliced
 12 whole snow peas
 1 tablespoon soy sauce (for noodles)
 4 teaspoons curry powder
 8 oz tofu (optional)
 Chilli garlic sauce
 2 stalks spring onion (thinly sliced)
1

Add noodles to boiling water and cover completely. Cook for 10 minutes, then drain the water and set aside.

2

Make sauce by mixing garlic, soy sauce, coconut sugar and lime juice in a bowl. Taste and adjust mixture as needed.

3

Heat a large skillet and add half of the toasted sesame oil, onion and red bell peppers once hot. Sautee for 3-4 minutes.

4

Add snow peas, 1 tablespoon soy sauce, half of the curry powder and stir. Sautee for 2-3 minutes, remove and set aside.

5

Add remaining toasted sesame oil to skillet, cooked rice noodles, sauce and remaining half curry powder. Sautee for 1 minute

6

Add back in the vegetables and toss to coat. Cook for 1-2 minutes and then remove from heat.

7

Serve with desired hot sauce or any other condiments. Best when fresh.

8

NOTE: When adding tofu, double the quantity of the sauce and pour half into a mixing bowl 1 teaspoon coconut sugar and whisk well. Bake the tofu in 400-degree Fahrenheit temperature oven until golden brown and crispy. Mix with sauce and sautee for 3-4 minutes in the pan before cooking the vegetables.

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