I enjoy making an ethnic recipe from time to time. This enjoyable street noodle dish is simple enough to make once you have the ingredients prepped and the whole family can enjoy it.
A few weeks ago I was in a cooking rut. We were eating the same things over and over and I never knew what I was going to be cooking for supper, until five minutes before I started. I somehow convinced myself that the solution to this dilemma was to plan my menus for a month and then do a big shopping trip based on that menu plan. Since I don’t really like to plan menus, I decided to make it more interesting by choosing a recipe from each continent, excluding Antarctica, every week.
About two hours into the menu-planning session, I realized that I was insane and decided to just do a week’s worth of menus. This was an incredibly good decision since the grocery bill for the one week was what I would normally spend for three. However, many of the recipes were really good and I am now officially out of the cooking rut and back to my normal methods of not planning and shopping from a pantry list.
One of my favorite meals from that week was a knock-off of P.F. Chang’s Singapore Street Noodles. Gluten Free Singapore Street Noodles is one of my favorite dishes at Chang’s and I was super excited to find a recipe that tastes and smells exactly like the real thing. This recipe has been floating around the web for a while, but I’ve added a vegan option, eliminated/changed a few ingredients to make it gluten free, and revamped the cooking instructions.
Be very, very careful of the sriracha sauce. We used the full two tablespoons that were in the original recipe, and we had to douse our noodles with rice vinegar, chase every bite with soy milk, and even then we could just barely stand to eat it.
P.S. For those of you who were waiting for it, this is the second recipe using the shredded red cabbage
Yield: 4 entree servings