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.