This quick, simplified version of Singapore Noodles uses hearty Udon for plant-based protein. With colorful veggies and an easy stir-fry sauce, this is a recipe you want in your vegan collection.
4scallionsgreen and white parts divided, thinly sliced
For the Vegan Singapore Sauce
2clovesgarlicminced
2tablespoonstamari
4dateschopped
1limejuiced
1 ½tablespooncurry powder
1teaspoonground turmeric
1cuphot waterfrom boiling the noodles
Instructions
To boil the Udon noodles: Bring a large pot of water to a rolling boil. Add the noodles. Cook 4 minutes, until tender. You still want a little "bite" in the noodle so be sure not to overcook. Reserve 1 cup of the noodle water. Drain the noodles and set aside
To make the Vegan Singapore Sauce: While the noodles boil, combine all of the sauce ingredients in a small bowl. Add the 1 cup of water from boiling the noodles. Whisk with a fork and set aside. If you prefer, you can also blend everything in a blender.
To make the Oil-Free Stir-Fry Veggies and assemble the Vegan Singapore Udon Noodles Stir-Fry: In a wide skillet, saute the onion, bell peppers, and white parts of the scallion for 4-5 minutes, until starting to soften around the edges. No oil is needed. Keep the vegetables jumping around the pan (stirring often) to prevent sticking. Add the snow peas. Cook another 2 minutes, until bright green.
Add the cooked Udon noodles and vegan Singapore Sauce to the pan. Continue to stir until all of the veggies, noodles, and sauce are well combined. Cook until everything is hot, 1 to 2 minutes.
Garnish with the green scallion tops and serve immediately. Enjoy!