Spicy Vegan Singapore Noodle Stir-Fry
Ingredients
- 200g (8oz) packet brown rice vermicelli noodles
- 2 tablespoons curry powder, divided
- 1 teaspoon garam masala
- 1/2 teaspoon white pepper
- 1 teaspoon cracked black pepper
- 1 tablespoon coconut sugar (can sub maple syrup or other sugar of choice)
- 2 teaspoons sesame oil
- 1.5 tablespoons soy sauce
- 1/2 tablespoon rice wine vinegar
- 1 small onion, sliced
- 2 cloves garlic, crushed
- 1 red capsicum (red pepper), finely sliced
- 2 medium carrots, finely sliced
- 2 cups shelled edamame
Preparation
Soak rice noodles in hot water for 2-3 minutes. Drain and rinse with cold water to stop the cooking process.
Mix together 1 tablespoon of curry powder, garam masala, black and white pepper, coconut sugar, vinegar, sesame oil, and soy sauce in a bowl and set aside.
In a pan over medium-high heat, cook the onion and garlic for about 1 minute. Add the capsicum, carrot, and edamame and cook, stirring, for a further 1-2 minutes.
Add the noodles to the pan and cook off any excess water before adding the sauce. Add the sauce mixture and toss to coat evenly. Add the remaining 1 tablespoon of curry powder or to taste.
Tips
Singapore noodles are typically a drier style of noodle so they won’t be super saucy but they will be super delicious.
Make this recipe your own by substituting in whatever vegetables you have on hand.
Swap tofu for the edamame to switch up the protein.
Most of all, just enjoy!
