Vegan Singapore Noodles

  • 2 tbsp sesame oil
  • 1 red pepper sliced thinly
  • 4 cups shredded napa cabbage
  • 2 cups sliced shitake mushrooms about 15
  • 1⁄2 onion sliced thinly
  • 1 clove garlic crushed
  • 1 tsp minced ginger
  • 4 tbsp tamari
  • 4 tbsp Shaoxing wine or cooking sherry
  • 2.5 tsp garam masala
  • 1 tsp turmeric
  • 1⁄4 cup water or more as needed
  • 200 g instant thin rice vermacelli
  • garnish
  • green onion
  • cilantro
  1. Prepare noodles according to package directions and set aside. I used instant rice vermicelli and soaked the noodles in a bowl of warm water for 2 minutes and drained.
  2. Heat a large wok to medium-high heat and add the sesame oil. While the wok heats up, prepare your vegetables.
  3. Add the red pepper, mushrooms, and onion to the wok along with the garlic, ginger, garam masala and turmeric. Stir fry the vegetables for 2-3 minutes.
  4. Add the napa cabbage to the wok and stir fry for another 2-3 minutes, or just until the cabbage has softened.
for full instructions you can go to :