VEGAN/GLUTEN FREE SINGAPORE NOODLES

Ingredients

SAUCE

• 2 cloves garlic, minced (1 Tbsp or 6 g)
• 2 Tbsp (30 ml) tamari or soy sauce (GF tamari/soy sauce)
• 1-2 Tbsp coconut sugar (to taste) (raw sugar)
• 1 large lime, juiced (~ 3 Tbsp or 45 ml)

NOODLES

• 6 ounces (170 g) thin rice noodles (GF)
• 2 Tbsp (30 ml) toasted sesame oil, divided
• 1/4 white or yellow onion, thinly sliced (27 g)
• 3/4 red bell pepper, thinly sliced (90 g)
• 12 snow peas (~40 g)
• 1 Tbsp (15 ml) tamari or soy sauce (GF)
• 4 tsp (12 g) curry powder, divided

Instructions

1. Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
2. In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar and lime juice to a small mixing bowl. Whisk to combine, then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
3. Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp toasted sesame oil, onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
4. Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
5. To the still-hot skillet, add remaining 1 Tbsp sesame oil, cooked rice noodles, sauce and remaining 2 tsp curry powder. Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
6. Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
7. Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
8. Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave, or in a saucepan over medium heat. 

Recipe From: http://minimalistbaker.com/vegan-singapore-noodles/#_a5y_p=4496165