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Welcome Foodies!

Wonderful to meet  YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)
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#243 The Case of Singapore Noodles

3 tablespoons soya sauce 2 teaspoons rice or white vinegar 2 teaspoons toasted sesame oil 1 teaspoon brown sugar 2 teaspoons curry powder 1 teaspoon turmeric salt pepper 200g (approximately 7 oz) dried rice or bean vermicelli 2 tablespoons vegetable oil 1/2 carrot, julienned 1 small red onion, thinly sliced 1/2 red or yellow pepper, julienned 4 cloves garlic, minced 1 medium-heat chilli, sliced 1/2 cup  Simply Eggless egg style liquid 3 green onions, julienned 1 cup bean sprouts Mix together the soya sauce, vinegar, sesame oil, brown sugar, curry powder, turmeric and salt and pepper to taste to form a sauce. Drop the vermicelli into enough boiling water (removed from the heat) to cover. Let them soak 3 min. Drain in a sieve. Cut into the noodles with scissors to shorten the strands. In a large, non-stick pan, heat the vegetable oil on high. Stir fry the carrot until softened. Add the onion and pepper and continue to stir fry until softened. Add the garlic and chilli and fry for another