Singapore Street Noodles

5.0 (1 reviews)

2 gal. water
1 lb. package rice sticks (available at Asian markets)
4 Tbsp. canola oil
8 oz. faux “shrimp” and 8 oz. diced faux “chicken”
or 1 lb. extra firm tofu pressed dry, diced
1 Tbsp. garlic, chopped
1 cup cabbage, julienned
1/2 cup carrots, julienned
2 medium tomatoes, diced
1 cup Singapore Sauce
1 bunch scallions (just the green part), cut into 2-in. pieces 1/4 bunch cilantro, coarsely chopped 1 tsp. sesame oil 1/3 cup fried shallots (optional, available at Asian markets) 1 lime, quartered

• Bring water to a rolling boil.
• Place rice sticks into boiling water for 2 minutes (just until soft), then drain into a colander. Immediately rinse under hot water for 1 minute. Drain well (the noodles should still be slightly warm). Toss with 2 Tbsp. of oil and set aside.
• In a hot wok stir-fry faux “shrimp” and faux “chicken” or tofu with 2 Tbsp. of oil until just done (approximately 2 minutes). Add garlic, cabbage, carrots, and tomatoes and stir-fry for 1 minute. Add rice stick noodles and stir-fry for one minute. Add Singapore Sauce and stir-fry until all ingredients are well mixed (approximately 2 minutes). Add scallions, cilantro, and sesame oil and toss briefly. Sprinkle with fried shallots, then garnish with a lime wedge.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind