We thought it’d be kinda fun to try our hand at creating our very own yummy Singapore Noodles recipe. Cue in my one-pan adaptation … of an adaptation… of noodles that don’t actually exist in Singapore! Made from rice vermicelli (thin rice noodles), curry powder, bean sprouts, bok choy, spring onion, carrots, red pepper, snow peas, and a ton of other nutritious and easy-to-get ingredients, I’m happy to say that this Singapore Noodles creation is a surefire noodle winner.
One-Pan Singapore Noodles [Vegan, Gluten-Free]
- 2 tablespoons vegetable oil
- 1 white onion, sliced
- 4 cloves garlic, minded
- 1 red pepper, sliced
- 1 cup snow peas
- 1 carrot, julienned
- 2 spring onions, sliced
- 1 1/2 cups bean sprouts
- 2 heads bok choy
- 8 ounces thin rice vermicelli
For the Seasoning:
- 2 teaspoons curry powder
- 1/2 teaspoon white pepper
- 1 cup vegetable stock
- 2 teaspoons sweet soy sauce (omit if gluten-free and compensate with an extra teaspoon of sugar)
- 3 tablespoons tamari
- 1/2 teaspoon brown sugar
- 1 teaspoon sesame oil
- Prepare vermicelli noodles by soaking in a large bowl of cold water for 10 minutes.
- In a large wok or saucepan, heat oil up. Gently stir fry garlic, onion, red pepper and snow peas for a minute, then add in carrot and spring onion. Continue stir frying for 30 seconds.
- Drain noodles from water and add into wok. Using tongs, loosen up the noodles so they cook evenly.
- Add all seasoning ingredients to the pan and make sure to keep moving the noodles around so they don't burn or break up. Stir fry until all the liquid in the wok has been absorbed by the noodles. Taste for seasoning and alter to your preference.
- One minute before you're done stir frying, add bean sprouts and bok choy into the wok. Toss to heat the veggies through and then turn off heat. Add sesame oil after heat has been turned off and stir to mix through.
- Dish up and enjoy!
Do not soak your vermicelli in warm or hot water as this will soften it up too much, and noodles will end up breaking into little rice-like strands when stir frying.
I\’m planning to cook this dish some time because it\’s appropriate to my Buddhist beliefs, and it\’s sure to be a crowd pleaser.