Vegan Singapore Noodles

Ingredients

• 10 oz uncooked rice vermicelli (mai fun), or noodles of choice
• 1/4 cup soy sauce
• 2 tbsp shaoxing chinese cooking wine, or sherry
• 1 tbsp toasted sesame oil
• 1 tsp agave nectar or coconut sugar
• 1 tbsp curry powder
• 1/4 tsp white pepper
• 3 garlic cloves, crushed or minced
• 4 green chiles, minced, more or less to taste, deseeded for less heat
• 1 tbsp oil
• 1/2 medium yellow onion, thinly sliced in half moons
• 15 sugar snap peas, thinly sliced on bias
• 1 small carrot, julienned
• 1/2 red bell pepper, julienned
• 2 cups shredded cabbage
• scallions, for garnish, optional
• lime wedges, to serve

Instructions

1. 1

   Cook pasta according to package directions. Drain and...: Cook pasta according to package directions. Drain and set aside.

2. 2

   In a small bowl or a liquid measuring...: In a small bowl or a liquid measuring cup mix together the sauce ingredients: soy sauce, chinese wine, toasted sesame oil, agave nectar, curry powder, white pepper, garlic, and chilies. Set aside.

3. 3

   Heat a wok over high heat. Add the...: Heat a wok over high heat. Add the oil and onion when hot and fry 1 1/2 - 2 minutes, stirring constantly, until the onion is charred and soft.

4. 4

   Add the cabbage and cook for about 2...: Add the cabbage and cook for about 2 minutes, stirring almost constantly, until it is wilted and lightly charred. Add the sugar snap peas, carrots, and bell pepper and cook for 1 - 1 1/2 minutes until the vegetables have charred a little.

5. 5

   Add the noodles and the sauce and fry...: Add the noodles and the sauce and fry for about 2 minutes, stirring constantly to distribute sauce and prevent sticking.

6. 6

   Squeeze fresh lime wedges over the noodles to...: Squeeze fresh lime wedges over the noodles to serve and garnish with sliced scallions or additional minced chiles if desired.