Vegan Singapore Noodles

I’ve ordered Singapore noodles a couple of times from Asian restaurants and have mixed feelings. I usually like thicker rice noodles and sometimes their amount of curry is off. It’s good if you can’t decide between curry or noodles, but it’s the canned yellow curry powder taste. I found a recipe on Pinterest for vegan Singapore noodles and tried it out tonight. I changed it up by not using cabbage, and using baby Bella mushrooms, red pepper, onion, scallion, carrots, and snow peas. I omitted the oil from the recipe and didn’t measure the sauce ingredients so I drizzled the noodles with soy, rice vinegar, garlic, curry powder, red pepper flakes, lime juice, and thinned it out with vegetable stock. I liked the right amount of flavor and spice, and being able to control the amount of curry powder with the veggies I prefer. You can add tofu or chickpeas if you want extra protein, but I enjoyed the veggie version.

I’ve made this mistake twice this week- when making rice noodles you HAVE to rinse them off really well or else they’ll be gummy and make the sauce thick and gooey. Nope. Not good. I made the mistake last night ( which I’ll post later, fail) and I can’t believe I put half of the pasta in the veggies without rinsing first. Next time I’d use regular vermicelli rice noodles or lo mein noodles instead of the brown rice spaghetti I used.

Original recipe –

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