Carrot Spiral Singapore Noodles

These carrot spirals are making me dizzy with all the different flavors and spices going on in the Singapore noodles!

Carrot spirals are a great way to sneak more veggies into a dish, but still maintain a dense noodle texture (I got mine from Trader Joe’s).  To add protein, I mixed in Trader Joe’s Sriracha Baked Tofu, and then topped the noodles with sriracha and lime! 🤤🍈🌶

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Carrot Spiral Singapore Noodles

Course Main Course

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 2

Ingredients

• 2 oz brown rice noodles
• 3.5 oz tofu
• 1/2 cup carrot spirals
• 1 tbsp sesame oil
• 2 cups snow peas
• 1 red bell pepper sliced
• 1/2 onion thinly sliced
• 3 garlic cloves minced
• 1 tbsp turmeric powder
• 1 tbsp cumin powder
• 2 tbsp coriander powder
• 3 green onions finely chopped
• 2 tbsp soy sauce
• 1/2 cup vegetable stock
• 1 lime wedge
• Sriracha optional

Instructions

• Cook the brown rice noodles noodles according to the package directions. Set aside.
• Mix together the vegetable stock and soy sauce
• Heat oil in a large pan or wok over medium-high heat.
• Fry the tofu, onion, white parts of the green onion, and red pepper for a couple minutes until soft, then add the garlic and peas.
• Continue frying for another minute or two until the garlic is fragrant and soft without burning. Add the carrots spirals, turmeric, cumin and coriander powders and fry, stirring constantly, for about two minutes.
• Add the cooked wheat noodles into the pan and stir well to coat in the curry powder.
• Pour in the water-soy sauce mix and simmer over medium heat until the noodles have absorbed all the liquid.
• Remove from heat and mix through the green onion tops. Serve with lime slices and/or sriracha.