This vegan twist on Singapore noodles is packed with healthy vegetables and full of spice and flavor. Curry powder, usually comprised of turmeric, ginger, coriander, cumin, and red pepper, is jam packed with health benefits. Turmeric provides anti-inflammatory agents, and has even been shown to protect against Alzheimer’s disease, cancer, heart disease, and boosts bone health. This recipe makes for amazing leftovers, so make a double batch, and enjoy the health benefits all week long!
Total Time 30 min
Vegan Singapore Noodles
- 6 oz. rice noodles, cooked and drained
- 2 tablespoons toasted sesame oil, divided
- 2 tablespoons vegetable oil, divided
- 1 yellow onion, peeled and chopped
- 2-4 cloves garlic, minced (to taste)
- 1 bunch broccolini, stems thinly chopped and florets cut into bite size pieces
- ½ cup frozen peas
- 1 tablespoon curry powder
- 1 tablespoon maple syrup
- red chili pepper flakes or chili paste, to taste (optional)
- 1-2 tablespoons tamari or soy sauce (to taste)
- 2 scallions, thinly sliced (white and green parts)
- Using a wok or a large frying pan, heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil over medium high heat. Add the chopped onion, and leave undisturbed for 2-3 minutes until it starts to brown. Stir the onions, add the garlic, and cook for another 1-2 minutes until crispy and browned. Remove the onions and set aside.
- Add a bit more vegetable and sesame oil, and over medium high heat, add the broccolini peas, curry powder, and maple syrup. Cook for 3-4 minutes, until just beginning to soften. Transfer to the bowl the onions, and set aside.
- Add the last bit of vegetable and sesame oils, and add the cooked noodles. Cook over high heat for 2-3 minutes, until the noodles start to go golden brown in places. You might need an additional splash of oil at this point.
- Add back the onions and vegetables, and stir in some chili if using, and the tamari and scallions. Season to taste with more tamari, chili, and scallions as needed. Enjoy!