These Gluten-Free Vegan Spicy Singapore Noodles are also oil-free and low FODMAP. They’re the perfect Friday night meal. They’re incredibly quick to prepare, warming from the chilli, packed with protein and very satisfying. Serve with GFV Kimchi.
I love these noodles as a main or a side to another dish like my Ma Po Tofu. I suggest leaving out the tofu from the noodles if you’re going to have this as a side to a main tofu dish otherwise it could be tofu overload (I wouldn’t mind that but, you know).
Allergy Information – Gluten-Free Vegan Spicy Singapore Noodles
Gluten-Free Vegan Spicy Singapore Noodles are gluten-free, vegan, oil free and low FODMAP* as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free**, onion free, peanut free, sesame free***, tree nut free****, soya free*****.
*For low FODMAP, remember that a green bean serving of less than 15 beans (75 grams) and less than 45 grams of peas are low FODMAP. One serving of these noodles contains less than 75 grams of green beans and less than 45 grams of peas.
**For nightshade-free, leave out the chillies and red pepper.
***For sesame-free, leave out the sesame seeds.
****For tree nut-free, leave out the cashews.
*****For soya-free, leave out the tofu and tamari.
Want more FriFran comfort-food recipes? Get my free Gluten-Free Vegan Seasonal Comfort-Food Classics ebook.
Top Tips – Gluten-Free Vegan Spicy Singapore Noodles
You can get ready-made GFV rice noodles in most supermarkets now and they are relatively cheap too. To save time you can use these (skip step 1 if you’re using pre-prepared noodles.
You can used tofu puffs in this dish and they work really well. Most Chinese or Vietnamese supermarkets sell them (they are deep fried pieces of tofu so won’t be oil-free).
If you’re feeling really decadent (and hungry) you can also add GFV ‘bacon’ cut into pieces.
Recipe – Gluten-Free Vegan Spicy Singapore Noodles
Preparation time 10 minutes
Cooking time 10 minutes
125g dried vermicelli rice noodles or 275 g chilled prepared rice noodles
100 g green beans
30 g fresh ginger
0.5 tsp ground coriander
0.5 tsp ground cumin
0.5 tsp chilli powder
0.25 tsp ground fennel
0.25 tsp ground fenugreek
0.5 tsp ground turmeric
0.5 tsp ground black pepper
1 red chilli**
1 small carrot
0.5 red pepper, thinly sliced**
200 g firm tofu*****
3 tbsp tamari/ gluten-free soy sauce*****
100 g beansprouts
40 g frozen peas
0.25 tsp ground white pepper
2 tbsp rice wine or dry sherry
Juice of 1 line, to serve
Handful of chopped coriander, to serve
1 tbsp toasted sesame seeds, to serve***
Handful of toasted cashew nuts, to serve****
1. If using dried noodles, cook as directed on the packet, drain and rinse with cold water. Set aside in the sieve or colander until you need them, tossing occasionally to make sure they don’t stick together.
2. Clean the ginger root (peel if necessary) and chop finely or grate. Mix the ginger with the ground coriander, cumin, chilli powder, fennel, fenugreek turmeric and black pepper, add four tablespoons of cold water, mix well and set aside
3. Top and tail the green beans. Clean (or peel) the carrot and cut into thin batons (matchstick size). Slice the red pepper into thin strips. Slice the red chilli. Cut the tofu into small cubes (around 1 cm). Set all the ingredients aside, next to your pan
4. Heat a large, non-stick frying pan on medium heat. Place the green beans and tofu cubes in the hot, dry pan to cook and brown. Stir sparingly (and carefully) to make sure they cook evenly
5. When the beans have started to soften and the tofu colour (just a few minutes) add the sliced chilli and ginger and spice mixture and stir well (and quickly) for around 30 seconds. Add the carrots, red pepper, beansprouts and peas and stir well. Add the tamari and a further 4 tbsp hot water and stir and cook for a further 60 seconds
6. Put the noodles into the pan and mix and toss well, add the rice wine or dry sherry and ground white pepper and toss lightly to make sure everything is mixed well but nothing gets damaged or overcooks
7. Serve sprinkled with lime juice, chopped coriander, toasted sesame seeds and toasted cashew nuts.
Want more FriFran comfort-food recipes? Get my free Seasonal Comfort-Food Classics ebook.