To be fair, this recipe will get you as close to the authentic recipe while still being vegan. You’ll have to trust me on how good this is. You might want to go ahead and double the recipe. It’s literally THAT GOOD!

I mean, it’s no secret by now that I love all things Asian. I’m a sucker for a noodle and some sauce. The great thing about this recipe is that it’s just that. It’s noodles, cooked right – and great sauce. The original recipe calls for fish sauce and Shaoxing wine – but, listen…nix the fish sauce and grab you a bottle of rice wine. It’s in EVERY grocery store near the Asian aisle. You’ll get close enough – trust me.

Oh, and I used the veggies I had on hand. Use whatever you like. And listen, I mean whatever you like. Scan your fridge. If you’ve got some veggies going bad – slice them, dice them, and throw them in. They’ll all work perfectly.

Singapore Noodle Stirfry

1 package of rice noodles, cooked & drained
1 tablespoon of curry powder (I used the Jamaican curry powder)

For the sauce:
2 teaspoons of soy sauce
2 teaspoons of rice wine (I used Mirin)
1/2 teaspoon of ground white pepper
1 tablespoon of sugar

For the vegetables:
2 teaspoons of Canola oil
4 cloves of garlic, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
a handful of frozen pea pods
About a cup of sliced cabbage
sliced scallions, to garnish

To start, saute the vegetables of your choice along with the garlic in the Canola oil. Cook the vegetables until they’re heated through and still have some crunch to them. Next, season them with the curry powder and let them cook about 2-3 minutes more to ensure the curry powder flavor develops. While that’s working, in a separate bowl, mix together all of the ingredients for the sauce. Combine the ingredients well so that the sugar dissolves. Then, pour the sauce over the cooking vegetables and toss in the cooked rice noodles. Combine everything really well. Serve immediately and top with sliced scallions to garnish.