I first had Singapore noodles at a Chinese restaurant in San Francisco. I loved the thin rice noodles but they had chicken, prawns and eggs in it. Though I eat them all, I not necessarily like them all in one dish. So I have modified the recipe and tried to add more veggies. After many tries, this is the Vegetarian/Vegan version I liked the most.
1/2 packet Mai Fun Brown Rice Noodles (Annie Chun Brand)
Salt to taste
Freshly ground black pepper - as required
1 tbsp seasoned rice vinegar (Marukan Organic)
Few splashes of Soy Sauce (Preferably reduced sodium)
Few drops of Sriracha hot sauce (Optional)
1/2 of small cabbage, shredded
1 small can of water chestnuts, drained,rinsed, roughly chopped
1 small can of bamboo shoots, drained, rinsed
1 green bell pepper, seeded, cut into chunks
1/2 cup frozen pineapple chunks
3/4 cup frozen french cut green beans
1/2 cup frozen leafy greens (Whole Foods brand mixture of Mustard, Turnip & Collard Greens)
1 carrot, peeled & cut into matchsticks
1/2 tbsp oil
Green Chilies in Vinegar
1. Per package instructions, soak 1/2 packet of brown rice noodles in a hot water bowl. Let them soak till the are ready to use.
2. Heat oil in a wok. Add cabbage. Saute for 2 minutes.
3. Add bell pepper chunks. Saute for 1 minute.
4. Add carrots. Stir fry for 1 minute.
5. Add each frozen veggie - one veggie at a time e.g. green beans, stir fry till icicles are thawed, then add leafy greens and so on.
6. Now add bamboo shoots and water chestnuts.
7. Add salt and freshly ground black pepper. Stir fry.
8. Add drained noodles. Mix.
9. Add soy sauce, rice vinegar, Sriracha sauce - if using.
10. Stir fry till it is nicely mixed.
11. Switch off and serve immediately.
1. I have given all the brand names not to advertise them but for my own future reference.
2. You can use any veggies of your choice. My rule of thumb is if you can eat those veggies raw or half-cooked, those veggies can be used. Apart from the vegetables mentioned above, some suitable candidates are baby corn, green peas, yellow corn, mushrooms, tricolored bell peppers, onions, leeks, green onions, savoy cabbage etc.
3.I have used brown rice noodles to include fiber.
4. I generally add more veggies to noodles proportion.