Vegetarian Singapore Noodles are a delicious twist on the classic takeout dish that’s sure to satisfy your cravings. Loaded with vegetables and fragrant curry spices, this dish is a must-try for any vegetarian or noodle lover.
Furthermore, for the uninitiated, mei fun (often written mai fun) noodles are a type of thin rice noodle available in gluten-free varieties.
The absence of soy sauce in this dish makes it straightforward to eliminate the source of gluten. This is a fortunate coincidence, as many of our readers struggle to locate soy-sauce-free noodle recipes they may enjoy while adhering to a gluten-free diet.
Vegetarian Singapore Noodles are a terrific choice for light dinners, meatless Mondays, or when you’re trying to eat healthier, regardless of whether you’re vegetarian, vegan, or gluten-free. You won’t be let down in any way!
Ingredients:
- 8 ounces of mei fun dried rice noodles
- 6 ounces of julienned napa cabbage
- 5 ounces of julienned leeks (thoroughly washed)
- 3 ounces of broccoli florets (cut into small
- 3 ounces of fresh Shiitake mushrooms (sliced)
- 2 cloves of chopped garlic
- 1 small yellow or red bell pepper (julienned)
- 1 julienned medium carrot
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- ¼ cup of vegetable oil
- 2-3 tablespoons of hot water
- 1½ tablespoons of Malaysian curry powder or Madras curry powder
- 1 tablespoon of Shaoxing wine
- 2 teaspoons of salt
- 1¼ teaspoons of sugar
- 1 teaspoon of turmeric powder
- ⅛ teaspoon of white pepper
Instructions:
- In a big dish, cook the dry rice noodles (mei fun) in 8 cups of boiling water for 30 to 45 minutes. Set aside a colander full of water from the rice noodles.
- Get the veggies ready and put them in a separate bowl. Because of how quickly this dish comes together, having dishes all set up near the stove is a huge time saver. Dry mushrooms need to be rehydrated by soaking them in hot water for at least 30 minutes before usage.
- Since fresh leeks are so gritty, they must be julienned and cleaned twice or three times before they can be used.
- Mix together 1 teaspoon of turmeric powder, 1 1/2 tablespoons of either Malaysian or Madras curry powder, 2 teaspoons of salt, 1 1/4 teaspoons of sugar, and 1/8 teaspoon of crushed white pepper. Putting aside.
- Add a quarter cup of vegetable oil to a wok heated over medium heat and swirl to coat the sides.
- Mix the garlic into the oil, then throw in the Shiitakes, bell pepper, carrots, cabbage, broccoli, and two-thirds of the leeks. Raises the thermostat to its highest level.
- Add the spices you ground earlier, the tablespoon of Shaoxing wine, and stir-fry for another minute.
- After that, throw in the dry mei fun rice noodles and continue to stir-fry for another 5-6 minutes, or until everything is evenly mixed, and the noodles are hot. Cover it for a minute if the pan isn’t hot enough and the noodles aren’t lightly sizzling. Too little heat if the wok is still quiet.
- Heating the noodles may take longer, and they may dry up if your stove heat is not very strong. Two tablespoons of water added around the edge of the wok should remedy this situation.
- Add the remaining one-third of the leeks when the steam from the noodles indicates that they are nearly done. Add the leeks and continue to stir-fry for another minute. Our goal is to have an onion flavor that is both fresh and slightly raw. Put it in a dish and serve it right away.