| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 456 | 8g | 1g | 85g |
| sugars | fibre | protein | salt |
| 15g | 5g | 10g | 1.5g |
Why I Love Singaporean Vegan Stir Fried Noodles
One of my all-time favorite dishes that I enjoy preparing and sharing with friends is the Vegan Stir Fried Noodles. It’s a popular Singaporean recipe that brilliantly captures the essence of pan-Asian flavors. A delightful mix of vegetables, noodles, and savory sauces, it reminds me of the diverse and vibrant Asian cuisine that I fell in love with on my numerous trips to Japan and other parts of Asia. You can view the recipe here: (https://yourgourmetguru.com/vegan-stir-fried-noodles/).
A Touch of My Heritage
This Vegan Stir Fried Noodles dish also allows me to bring a touch of my Japanese heritage to table. The recipe’s inclusion of ingredients like soy sauce, sesame seeds, and garlic is reminiscent of traditional Japanese dishes, and the simplicity of the process speaks about the Japan’s minimalist cooking method, which I hold close to my heart.
When preparing this dish, I often draw inspiration from the renowned Singaporean chef, KF Seetoh, whose iconic street food dishes are known for their excellent balance of flavors. While the recipe does not emulate a specific dish from his repertoire, the influence of his simplistic and flavor-intense cooking style can easily be seen.
An Inspired Vegan Twist
The surprising twist to this dish is it’s vegan! With the rise of plant-based diets, many traditional dishes are getting a vegan makeover. This recipe, with its rich combination of fresh vegetables and flavorful soy-based sauces, doesn’t compromise on taste or texture. The crunchiness of the vegetables, the chewiness of the noodles, and the savory sweetness of the sauces make this a highly satisfying dish. It’s perfect as a meal on its own, or as an accompaniment to other Asian inspired dishes.
Creativity and personal expression through cooking is one of the things I love about my job. Whether honoring my Japanese roots or exploring other global flavors, the kitchen allows for a beautiful space to experiment and share. This Vegan Stir Fried Noodles embodies that spirit, blending different Asian flavors into one delectable package.
What You’ll Need
- 12 ounces dried rice noodles
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium-sized fresh bell pepper, chopped
- 1 medium-sized fresh red bell pepper, chopped
- 2 medium-sized onions, chopped
- 2 medium-sized carrots, sliced thin
- 2 cups chopped fresh broccoli
- 2 cups fresh bean sprouts
- 1/2 cup soy sauce
- 1/3 cup sweet soy sauce
- 2 tablespoons white sugar
- 1 bunch green onions, chopped
- 2 tablespoons sesame seeds
- Fresh cilantro for topping
- 2 medium-sized limes
Method
Step One
Start by soaking dried rice noodles in warm water for about 30 minutes.
Step Two
While the noodles are soaking, heat up 3 tablespoons of vegetable oil in a pan over medium heat.
Step Three
Add 2 cloves of minced garlic to the pan and stir until they turn golden.
Step Four
Add 1 medium-sized chopped bell pepper, 1 medium-sized chopped red bell pepper, 2 chopped onions, 2 thinly sliced carrots, 2 cups of chopped broccoli, and 2 cups of bean sprouts in the pan. Stir well and let it cook for about 5 minutes.
Step Five
In a separate bowl, whisk together 1/2 cup of soy sauce, 1/3 cup of sweet soy sauce, and 2 tablespoons of white sugar.
Step Six
Add the sauce mixture into the vegetable stir-fry. Toss until all the vegetables are coated with the sauce.
Step Seven
Drain the soaked noodles and add them to the pan. Make sure to stir well so that the noodles are covered with the sauce.
Step Eight
Garnish with a bunch of chopped green onions and 2 tablespoons of sesame seeds.
Step Nine
Finish the dish off with fresh cilantro on top.
Step Ten
Serve with sliced limes on the side to squeeze over the noodles before eating. Enjoy your Vegan Stir Fried Noodles.
