Vegan Curried Singapore Noodles

🧂 Ingredients

• 2 tablespoons low-sodium soy sauce

  or tamari
• 1 tablespoon mirin,

  or dry sherry, rice vinegar
• 1 tablespoon brown sugar

  packed
• 1 tablespoon water
• 4 ounces vermicelli rice noodles
• 1 1-inch fresh ginger root

  grated (or 1 tsp ground ginger)
• 1/2 pkg coleslaw mix

  or 1/2 green cabbage, sliced thinly
• 1/2 red bell pepper

  thinly sliced
• 1/2 medium red onion

  thinly sliced
• 4 ounces snow peas

  stringed and diagonally cut in half
• 2 tablespoons cooking oil
• 2 teaspoons Asian chili garlic paste
• 2 teaspoons curry powder

Instructions

• 1 Cook noodles according to package instructions. Then drain and separate into 5
  to 6 clumps.
• 2 Meanwhile, whisk together the soy sauce, mirin, brown sugar, and water in a
  small bowl and set aside.
• 3 Heat oil in a large nonstick skillet or wok over medium-high heat. Once the oil
  is shimmering, add the cabbage, pepper, onion, and snow peas. Season lightly
  with salt and stir-fry for 3 to 4 minutes, or until the vegetables are lightly
  browned and crisp-tender.
• 4 Add the ginger, chili-garlic paste, and curry powder, stir-fry for 30 seconds or
  until fragrant and the vegetables are evenly coated.
• 5 Reduce heat to medium-low and add the cooked rice noodles. Stir-fry until well
  incorporated. The noodles will pick up some of the curry color.
• 6 Add the soy sauce mixture and stir-fry for a few seconds. Taste and season with
  salt and pepper as needed. Serve warm.

Nutrition Info