One of the first recipes I found when I was interested in starting a food blog this past summer, was Singapore Noodles from Crazy Vegan Kitchen. Amrita has a ton of wonderful vegan recipes on her website.
I am not a vegan so I chose to add meat to mine. I’ve made it with beef and with chicken. I’ve also omitted and added somethings to my own liking. If you’d like to see the original recipe, which is amazing, it is located here.
- 2 heads of Bok Choy OR 1 head of purple cabbage (I use one or the other whichever I happen to have around.)
- 2 red peppers
- 1 yellow pepper
- 1 cup of snowpeas
- 2 cups of julienned carrots
- 2 sliced spring onions
- 1 cup of bean sprouts or 1 cup of clover sprouts (I opted for clover sprouts to garnish)
- 1-1 1/2 lbs of stir fry beef OR cubed chicken breast ( you could substitute another protein or tofu of your choice too)
- 8 oz of rice vermicelli noodles
- 2 teaspoons curry powder (McCormick is the brand I use)
- 1 teaspoon garlic
- 1 teaspoon white pepper ( Frontier Co-Op is the brand I use)
- 1 cup stock of your choice (beef, chicken, or veggie depending on your protein choice or opting to leave it out)
- 3 1/2 tablespoons soy sauce
- 1 1/2 tablespoons toasted sesame oil ( La Tourangelle is the brand I use)
- Soak rice vermicelli noddles in a large bowl of cold water ( Do not use warm or hot water because the noodles will soften up too much and break apart when you’re adding them to your stir fry)
- Add toasted sesame oil to your skillet or wok and then heat over a medium heat. Once the pan has warmed up add garlic, onion, red & yellow peppers, and snow peas.
- In a separate skillet add a splash of toasted sesame oil and cook the protein of choice over medium heat until. Season the meat with a few sprinkles of white pepper and curry powder.
- Once the meat is cooked, drain off any excess liquid or grease, and then add it to the skillet with the vegetables.
- Now add the carrots, spring onions, and vermicelli noodles.
- After the carrots and noodles have had time to cook and soften. Add in bok choy. Toss the veggies with tongs or turn with a spatula to mix in the bok choy and let it cook until soft.
- Garnish with sprouts and spring onions. I like to add another sprinkle of curry powder as well
- Eat and enjoy!