The Perfect Escape: Another shot of Singapore noodles for on the go with some extra Sriracha on the side - because everything is better with Sriracha💃🏻. It's the one pot dish that kicks the sweet, salty, and everything in between. I'm feeling inspired to share this one from @minimalistbaker. Her blog is amazing and her recipes are even more AMAZING. 🙌🏻 Great ideas that are simple and easy to follow. I made a few modifications... To make the sauce - mix about 4 T of Tamari, 2 T raw honey (or coconut sugar if vegan), 1 lime, 1 T ground ginger, 2 tsp garlic powder. - Soak 1 pack of Vermacelli brown rice noodles or pad Thai noodles in warm water for about 10 minutes. - While soaking, heat oil in a large saucepan adding onions (if using) and sauté until translucent (about 5 minutes) then add veggies of choice like sugar snap peas, cherry tomatoes, mushrooms, kale, Swiss chard, all are great - adding the *sauce mixture with the veggies to caramelize. - I also made chicken with this version or you could do tofu and marinate the chicken in a glass pan with double the sauce mixture with a splash of sesame oil for a few hours (or overnight) then baked at 400 F for about 10 minutes. It was juicy and tender with a crispy sesame skin. - Once the veggies and sauce sauté for about 3-4 minutes, add 2 T curry powder along with the drained noodles - toss with all the veggies and caramelized saucy goodness until noddles are coated - add another 2 T of curry powder then remove from heat - in a separate pan toast cashews with sesame oil until golden brown. - serve in a bowl with Singapore noodles sauté, topped with beet leaves and stem for a punch of color! Cashews, chicken pieces, cilantro, and some Sriracha on the side. 😱 This deliciousness takes all of 15 minutes of attention and done. #minimalistbakerrecipe #yummy #instalike #vegan #veganfoodshare #yumbowls #sriracha #noodles #weeknightdinner #ontheroad #love #farmtotable #beets #yogardenhawaii #glutenfree #paleo #instadaily #instagood #follow #homecooking #homecookedwithlove