Singapore Style Noodle

Singapore Style Noodle Recipe

By Noble Veggies

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 15 mins

Ingredients

½ pkg. Rice vermicelli

3 tablespoons of tamari sauce

1 teaspoon of sesame oil

1 teaspoon of canola oil

1 chopped onion

1 chopped red pepper

¼ tsp. salt

2 garlic cloves minced

2 tbsp. curry powder

1 teaspoon of turmeric

½ cup of peas

1 can of baby corn

1 cup of bean sprouts

3 green onion stems cut into small pieces

Instructions

1In a large bowl, cover the vermicelli noodles with boiling water, let soak for 5 minutes or according to package directions. Drain, roughly cut into small pieces with kitchen scissors. Put aside.

2In a small bowl, whisk the tamari sauce with the sesame oil. Put aside.

3Heat a large non-stick skillet over medium-high heat, add the oil, onion, peppers, baby corn and salt. Cook for about 2-3 minutes. Add the garlic, curry and turmeric, cook for another minute. Add the peas cook 1 minute

4Add the noodles and toss to coat well. Remove from the heat, toss with the soy sauce and sesame oil mixture and the bean sprouts.

5Serve and add the green onions

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.