Vegan Singapore Noodles Recipe | Gluten Free

Step 1

Place the rice vermicelli noodles into a large bowl and cover with boiling water (can boil the water on the stove or in a kettle). Let sit until the noodles are softened, about 1 -2 minutes.

Step 2

Strain away the hot water and rinse with cold water to stop the cooking process.

Step 3

Prepare all the vegetables, as above.

Step 4

Mix all the sauce ingredients together. I like to shake them in a glass jar.

Step 5

Get all the vegetables, noodles and sauce ready next to a large pan or wok.

Step 6

Heat the 2 tbsp cooking oil in the pan over medium-high heat.

Step 7

Add the onion and sautee for 2 minutes, until it starts to turn transparent.

Step 8

Next, add the garlic and cook for another minute.

Step 9

Toss in the carrots and cook for 2 -3 minutes, until they start to soften. Then add the bell pepper for another 2-3 minutes.

Step 10

Add the snow peas and toss around for another minute. Next, add noodles and sauce to the pan.

Step 11

Toss everything around so the sauce and vegetables are well mixed into the noodles. Then add the bean sprouts, toss to combine, then turn the heat off and take the pan away.

Step 12

Serve topped with green onion (optional).