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Vegan Singapore Noodles Recipe

Name: Vegan Singapore Noodles
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Ingredients: 10 oz uncooked rice vermicelli (mai fun), or noodles of choice; 1/4 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; 1/4 tsp white pepper; 3 garlic cloves, crushed or minced; 4 green chiles, minced, more or less to taste, deseeded for less heat; 1 tbsp oil; 1/2 medium yellow onion, thinly sliced in half moons; 15 sugar snap peas, thinly sliced on bias; 1 small carrot, julienned; 1/2 red bell pepper, julienned; 2 cups shredded cabbage; scallions, for garnish, optional; lime wedges, to serve

The Curious Chickpea

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

1/4 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

1/4 tsp white pepper

3 garlic cloves, crushed or minced

4 green chiles, minced, more or less to taste, deseeded for less heat

1 tbsp oil

1/2 medium yellow onion, thinly sliced in half moons

15 sugar snap peas, thinly sliced on bias

1 small carrot, julienned

1/2 red bell pepper, julienned

2 cups shredded cabbage

scallions, for garnish, optional

lime wedges, to serve

Method

Cook pasta according to package directions. Drain and set aside.

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.

Heat a wok over high heat. Add the oil and onion when hot and fry 1 1/2 - 2 minutes, stirring constantly, until the onion is charred and soft.

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 - 1 1/2 minutes until the vegetables have charred a little.

Add the noodles and the sauce and fry for about 2 minutes, stirring constantly to distribute sauce and prevent sticking.

Squeeze fresh lime wedges over the noodles to serve and garnish with sliced scallions or additional minced chiles if desired.

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