Vegan Singapore Noodles
a vegan version of the popular take out dish Singapore noodles. On the table in 15 minutes, it's a perfect meal for busy nights.
Servings: 4
Calories: 347kcal
Equipment
- wok
Ingredients
- 2 Tablespoon sesame oil
- 1 red pepper sliced thinly
- 4 cups shredded napa cabbage or very thinly sliced green cabbage
- 2 cups sliced shiitake mushrooms or cremini mushrooms
- 1⁄2 onion sliced thinly
- 1 clove garlic crushed
- 1 teaspoon minced ginger
- 4 Tablespoons tamari
- 4 Tablespoons Shaoxing wine or cooking sherry
- 2.5 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1⁄4 cup water or more as needed
- 7 ounces instant thin rice vermacelli
garnish
- green onion
- cilantro
Instructions
- Prepare noodles according to package directions and set aside. I used instant rice vermicelli and soaked the noodles in a bowl of warm water for 2 minutes and drained.
- Heat a large wok to medium-high heat and add the sesame oil. While the wok heats up, prepare your vegetables.
- Add the red pepper, mushrooms, and onion to the wok along with the garlic, ginger, garam masala and turmeric. Stir fry the vegetables for 2-3 minutes.
- Add the napa cabbage to the wok and stir fry for another 2-3 minutes, or just until the cabbage has softened.
- Add the Shaoxing wine (or cooking sherry), tamari, and water to the wok and reduce the heat to low. Add the drained noodles and toss to combine thoroughly.
- Garnish with green onions and cilantro and serve with your favourite protein.
Nutrition
Calories: 347kcal | Carbohydrates: 57g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 1116mg | Potassium: 682mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1173IU | Vitamin C: 60mg | Calcium: 82mg | Iron: 2mg