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.
shredded napa cabbage
sliced shitake mushrooms
or cooking sherry
or more as needed
instant thin rice vermacelli
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.