Enjoying Chinese food as much as I do; being vegan eating out at Chinese restaurants or grabbing a takeaway can be difficult. Usually stuck making a meal from the sides sections. So when my family decide to have a Chinese night I would just end up making my own vegan versions of my favourite Chinese dishes. One of my favourites would be Singapore Noodles, as I am sure you guessed by the title of this post. Today I thought I would share with you the recipe I created for this Chinese classic to be 100% suitable for vegans.
What makes Singapore Noodles not suitable for vegans?
To bulk up the noodle dish Chinese chefs would add prawns and pork pieces to the noodles, and of course prawns and pork is not vegan. So this is why I would just make this dish at home; as well as leaving out the animal I can control how much oil and what way I cook the dish. I can either cook in a healthy way or a proper takeaway oily way.
However I did opt to cook in a healthier way; but you are free to adapt my recipe to suit your own preference.
To replace the prawns and pork pieces I added a red bell pepper, and garden peas. You can change the vegetables and use whatever you have available or simply use your favourite vegetables; that is the best part about this recipe you can chop and change (no pun intended) to anything you wanted to enjoy that night. Even make it super easy and use a stir-fry mix, vegetables that are already chopped and ready to use, simply just wash and add to the pan. I know I do love a simple recipe because why spend so much time cooking a meal especially at dinner time, This is why majority of my recipes are quick and easy ones to whip up. Now I should probably get on to the recipe.
140g Vermicelli noodles
2 tbsp. sesame oil
3 spring onions (green onion), sliced on the diagonal
2 garlic cloves, diced
1-2 red bell pepper, sliced
1 tin of garden peas in water, drained
1 onion, sliced
1/2 tsp. of cinnamon
1/2 tsp. of chilli flakes
1/2 tsp. of cumin
1/2 tsp. of garlic salt
1 tsp. of turmeric
pinch of sugar
3 tbsp. of soy sauce
3 tbsp. of sweet chilli sauce
1. Soak the noodles in boiling water for 5 minutes; stirring occasionally so they don’t clump together.
2. Heat oil in a pan on a high heat, add the veggies to soften them for approximately 2-3 minutes
3. Now add the spices to the mix, stir the spices around to coat the veggies, then drain the noodles and add to the pan. Toss everything together adding the soy and sweet chilli sauce. Let everything cook for another 4-5 minutes.
4. Then plate up your noodles, serve and enjoy as a main meal or as a side.
The reason I love this recipe so much is just how quick and simple it is to create, while your family or friends are waiting half an hour for their takeaway to arrive you could have cooked this tasty Cantonese creation and eaten it by the time theirs arrive. But maybe not if you’re a slow eater like me, haha.