VEGAN SINGAPORE NOODLES

Have you ever had Singapore noodles? Contrary to the name, they are not from Singapore at all, but actually a popular dish served at Chinese restaurants! It’s traditionally made with BBQ pork and shrimp, and has fish sauce in it, so it’s not the most veggie-friendly dish to order out. But, an easy one to make at home! For me, the dish is all about the sauce–it’s essentially a curry flavored Chinese noodle stir fry. Two of my favorite cuisines (I probably say that of all the cuisines), Indian and Chinese, in one flavor packed dish! 

A vegan take on the popular Chinese stir fried noodle dish spiced with curry powder.

INGREDIENTS

• 10 oz uncooked rice vermicelli (mai fun), or noodles of choice
• Sauce:
• ¼ cup soy sauce
• 2 tbsp shaoxing chinese cooking wine, or sherry
• 1 tbsp toasted sesame oil
• 1 tsp agave nectar or coconut sugar
• 1 tbsp curry powder
• ¼ tsp white pepper
• 3 garlic cloves, crushed or minced
• 4 green chiles, minced, more or less to taste, deseeded for less heat
• Vegetables:
• 1 tbsp oil
• ½ medium yellow onion, thinly sliced in half moons
• 15 sugar snap peas, thinly sliced on bias
• 1 small carrot, julienned
• ½ red bell pepper, julienned
• 2 cups shredded cabbage
• scallions, for garnish, optional
• lime wedges, to serve

DIRECTIONS

1. Cook pasta according to package directions. Drain and set aside.
2. In a small bowl or a liquid measuring cup mix together the sauce ingredients: soy sauce, chinese wine, toasted sesame oil, agave nectar, curry powder, white pepper, garlic, and chilies. Set aside.
3. Heat a wok over high heat. Add the oil and onion when hot and fry 1½ - 2 minutes, stirring constantly, until the onion is charred and soft.
4. Add the cabbage and cook for about 2 minutes, stirring almost constantly, until it is wilted and lightly charred. Add the sugar snap peas, carrots, and bell pepper and cook for 1 - 1½ minutes until the vegetables have charred a little.
5. Add the noodles and the sauce and fry for about 2 minutes, stirring constantly to distribute sauce and prevent sticking.
6. Squeeze fresh lime wedges over the noodles to serve and garnish with sliced scallions or additional minced chiles if desired.

NOTES

You can cook the stir fry in a large skillet, but cooking times will be a bit longer. Cook over medium-high heat and expect to up to double the cook time.

More Deliciouse Recipe VEGAN SINGAPORE NOODLES @ thecuriouschickpea.com