Saturday, November 20, 2010

Vegetarian Singapore Noodles Recipe

Singapore noodles is a favorite of my husband's. It is one of his
go-to orders to test out new Chinese restaurants. The original recipe
most often comes with pork (sometimes chicken) and shrimp. There's no
convenient way to replace either of these meats. They do make a fake
shrimp, formed and dyed to even look like little shrimp. But, I'm not
a big fan. Of course, I'm not a fan of real shrimp either, so feel
free to hunt the fake ones up at your local veggie-friendly store and
add a cupful along with the bacon if you desire. That brings us to the
replacement of the pulled pork. Thebest substitute that I've used for
all things pork--ham, bacon, proscioutto even--is Morningstar Farm's
faux sliced bacon. It's definitely not bacon, one of the few meats I
actually liked the taste of, but it lends a little flavor. There are
several meatless versions of Singapore Noodles, but I think it's a
little bland without "meat." Fried tofu would probably do the trick,
too.

Vegetarian Singapore Noodles
Ingredients
6 oz Dried rice stick noodles
1 Tbsp. Corn oil
1 Jalapeno pepper with seeds
2 sm Cloves garlic; peeled and
4 strips Morningstar Farms bacon
1/2 Green or red bell pepper
1 sm Spanish onion; shredded
3 oz Fresh bean sprouts;
1/2 tsp. Salt
3/4 tsp. Sugar
1 1/4 ts Curry powder

Preparation
Soak rice stick noodles in boiling water 5 to 10 minutes; drain and
rinse in cold water. Set aside. Put wok on top of stove over high heat
and heat 1 to 2 minutes or until drop of water dropped into wok
sizzles. If using electric wok, heat wok to 200 degrees. Add oil,
jalapeno pepper and garlic. Stir-fry a couple of seconds. Add bacon,
bell pepper, onion and bean sprouts and cook, stirring, 15 seconds.
Add rice stick noodles and cook, stirring constantly, until well mixed
and noodles are heated through, 1 to 2 minutes. Add seasonings and
stir until mixture is golden brown and the aroma is strong. Serve
immediately. Makes 2 servings.

The Results
This is pretty tasty. Will definitely have to post an update if it
passes the husband test tomorrow. Our daughter loved it without the
bacon. She has an unhealthy dislike of bacon, fake or otherwise. I
almost added fake chicken to the list, but the recipe just isn't saucy
enough to make the Quorn chicken tasty. Without a second meat, it's
not quite as exciting as the original and without the bacon (I tasted
my daughter's version), it's just a tad boring. The curry noodles are
pretty delicious in their own right though.

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