Singapore-style brown-rice noodles (gluten-free, dairy-free, vegetarian)

 “Singapore-style” means that this slivered vegetable noodle dish is seasoned with curry powder. My version (inspired by a Vegetarian Times recipe) has brown-rice spaghetti instead of the typical rice vermicelli, and I added tofu and extra vegetables, toppings, and seasonings. Don’t be overwhelmed by the number of ingredients—this dish works well with whatever you have on hand.

  • brown-rice spaghetti
  • homemade vegetable broth, gluten-free store-bought broth, or water
  • Tamari or soy sauce alternative
  • Sriracha chili sauce
  • vinegar of your choice, such as fruit vinegar or balsamic vinegar
  • toasted sesame oil
  • garlic cloves, minced
  • fresh ginger, grated
  • coconut oil or extra-virgin olive oil
  • onion, sliced in half-moons
  • mushrooms, thinly sliced
  • jalapeño chile, diced
  • sweet pepper, cut into matchsticks
  • carrots, cut into matchsticks
  • zucchini, cut into matchsticks
  • firm tofu, finely diced
  • cabbage, such as napa or savoy, shredded
  • spinach leaves, thinly sliced
  • curry powder
  • toppings
    • green onions, thinly sliced
    • bean sprouts
    • water chestnuts, sliced
    • sliced toasted almonds and/or toasted sunflower seeds
    • chopped cilantro
  1. Cook spaghetti according to package instructions. Drain, rinse, and set aside.
  2. Meanwhile, make sauce: Whisk together broth, Tamari, Sriracha, vinegar, sesame oil, garlic, and ginger in a small bowl. Set aside.
  3. Heat oil in a large frying pan over medium-high heat. Spread onion in the pan and cook without stirring until a bit browned. Mix in mushrooms, jalapeño, sweet pepper, carrots, zucchini, and tofu and cook until vegetables are softened. Add cabbage, spinach, and curry powder and cook 1 to 2 minutes more. Turn heat to low; add sauce and noodles to pan and toss to combine. Cook until spaghetti absorbs some of the sauce. Adjust seasonings. Serve with toppings.

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