Vegan Shawarma “Singapore” Noodles Recipe | Epicurious

Ingredients

• Vegetable or other neutral oil
• 1 onion, finely sliced
• 1 small (about 1⅓ pounds / 600 g) cauliflower, cut into florets
• 1 garlic clove, grated
• 7 ounces (200 g) corn kernels (from 2 corn cobs)
• 10½ ounces (300 g) rice vermicelli, soaked in warm water for 5–10 minutes
• 1 cup (155 g) fresh or frozen peas
• 2 scallions, finely sliced
• Sea salt and white pepper
• Maggi Seasoning Sauce, to serve (optional)
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 2 teaspoons sea salt
• Black pepper