Kristin Moras


 I'm Kristin, author of The Mulberry Patch. I write about living a slow, simple, and sustainable lifestyle amidst a fast paced modern world. 

Spur of the Moment, Non-traditional Singapore Noodles

Spur of the Moment, Non-traditional Singapore Noodles

Good afternoon! Today I’d like to share with you an impromptu recipe that I made for my lunch today. I was craving Asian food, but didn’t have a lot of the ingredients for making the traditional noodle dishes, so I improvised using vegetables and spices that I already had in my pantry.

The result: not bad! It’s definitely not authentic, but it still satisfied my Asian craving. Plus, it was:

  • Quick
  • Easy
  • Fresh & Delicious
  • Used only a dozen ingredients
  • Allowed me to use what I already had on hand  

For inspiration, and because I’m not naturally gifted at creating Asian flavors, I used this wonderful recipe from Minimalist Baker. I didn’t have a lot of the ingredients she used, but I had ones that were close enough to where I felt confident that the end result would at least be edible.

For instance:

  • Instead of lime, I used white wine vinegar to add acidity
  • Instead of bell pepper, I used poblano - this was actually a big risk, but tasted surprisingly good!
  • Instead of coconut sugar, I used brown sugar. You could probably also use honey or maple syrup, but I like the molasses flavor more.
  • I added fish sauce, because I love it.

I’m really not that great of a cook, so if I can accomplish making this dish, then you definitely can too. Which is why I decided to share this recipe with you! It was seriously easy to make and quite yummy. Plus, my husband approved of it, which says something because he’s kind of a snob when it comes to Asian food.

Please, give it a try and let me know how it goes! I highly recommend experimenting with what you have on hand versus going to to store to buy all of the ingredients. You might just be surprised by what kind of unique recipe you create for yourself too!

The Recipe: Non-traditional Singapore Noodles

For the sauce:

  • 2 cloves garlic, minced
  • 2 Tbsp soy sauce (I used a low sodium version)
  • 2 Tbsp brown sugar
  • 1 Tbsp white wine vinegar
  • 3 Tbsp fish sauce

For the Noodles:

  • 1 package brown rice vermicelli noodles (I used the Peacock brand)
  • 2 Tbsp sesame oil, divided - you can use canola oil too, I just like the nutty flavor from the sesame.
  • ½ a small yellow onion, thinly sliced
  • ¾ any type of pepper, thinly sliced (I only had poblano when making this, but I think red pepper would taste best)  
  • ½ a carrot, thinly sliced
  • Any other veggies you have on hand that you think would taste nice. Some ideas would be: snow peas, zucchini, broccolini, or even cauliflower.
  • 1 Tbsp soy sauce
  • 2 Tbsp curry powder (or to desired taste)

For serving (all optional):

  • Green onion
  • Garlic chili sauce
  • Cilantro
  • Lime
  • Any other citrus or vinegar flavored garnish. I used an Asian inspired Sauerkraut made by Happy Gut.


  1. Bring a small pot of water to boil. Once boiling, remove from heat and add the brown rice vermicelli noodles. Make sure they are completely covered by the water. Cover and let sit for 5 minutes.
  2. While the noodles are “cooking,” make the sauce by adding minced garlic, soy sauce, brown sugar, and white wine vinegar into a small bowl. Stir to incorporate and then set aside.
  3. Heat a Wok, or any large skillet, over medium high heat. Once hot, add 1 Tbsp of oil, onion, pepper, carrot, and any other veggies that you’d like to use. If you decide to add something like kale, wait until a little bit later. Saute for 3-4 minutes or until the onion is translucent.
  4. Add 1 Tbsp soy sauce and 2 Tbsp curry powder. Stir to incorporate for about 2-3 minutes. The mixture will be a bit pasty. Don’t stir for too long on this part or it will start to burn. Once incorporated, remove from pan and set aside.
  5. To the still hot skillet, add the remaining Tbsp of oil, cooked rice noodles, the sauce you made in step 2, and additional curry powder, if desired. Saute for 1 minute using tongs to incorporate the sauce into the noodles. Note: I didn’t drain the noodles once cooked. Instead, I slid the pot next to the Wok and then picked up the rice noodles with the tongs and added directly into the pan. A little bit of water is incorporated this way, which is nice for thickening the sauce since the water is a bit starchy from the noodles.
  6. Add back the veggies and toss to coat. Cook for about 1 minute or until the veggies are heated through again.
  7. Serve with desired toppings. This dish benefits from lime and fresh cilantro, but a little extra heat via some garlic chili sauce is always nice too.
  8. If you want to get crazy, add a fried egg on top or any other protein of choice.


  • To make vegan: omit the fish sauce and use maple syrup instead of brown sugar
  • This recipe was adapted from The Minimalist Baker.    
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