One of my favorite treats as a kid was going up to San Francisco with my dad and having Singapore noodles in the Sunset district.
I still love the flavor of Singapore noodles, but I’m not always willing to eat all those carbs. This recipe has the flavor of Singapore noodles with just a fraction of the carbs. It’s about 13g of carbs per serving! And it cooks up quick, perfect for a weeknight dinner.
Singapore noodle recipe that’s low in carbs.
Course: RecipesServings
6
servingsPrep time
10
minutesCooking time
15
minutesIngredients
1 package tofu slices
3 each stalks of celery
2 medium carrots
4 -6 stalks of green onions
1 red bell pepper
1 jalapeno pepper
1/4 onion
2 cloves garlic
1 tablespoon curry powder
1/2 teaspoon turmeric powder
1/2 teaspoon baking powder
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon msg (optional)
Directions
- Separate the solid parts of the tofu slices from the sliced part. Then thinly slice the solid part to match.
- Thinly slice the celery, red bell pepper and jalapeño pepper removing the seeds.
- Mince the garlic and finely dice the onion.
- Spiral cut or thinly slice the carrots.
- Chop of the thicker white part of the green onions in to larger about 1/2 – 3/4 inch pieces and thinly slice the green part. Separate the green part from the stiffer white part.
- Boil about 2 quarts of water in a pan. Once the pan has come to a rolling boil add in the baking powder and then add in the tofu slices. Boil for about 4-5 minutes.
- Strain and rinse the tofu slices and set them aside.
- Heat up a wok or large skillet over medium high heat. Add in oil fry the pepper slices for about one minute and set them aside.
- If necessary add more oil to the pan and add in the celery slices and fry for 1 minute set them aside with the peppers.
- Add more oil to the pan if necessary and then add in the white part of the green onion and the onion and fry for one minute.
- Add in the garlic and fry for an additional 30 seconds.
- Add in the curry and turmeric stir add in about 1 tablespoon of oil to absorb the curry powder and make a kind of sauce. Mix well.
- Add in the carrot salt and msg if using stir and fry for 30 seconds. Add in the noodles and stir until they turn a nice yellow color from the curry and turmeric.
- Finally add in the previously fried vegetables and mix gently for another 1 minute.
- Serve.
