Feel like a takeaway but want to save money? Then these vegan Singapore noodles have got your back. All you need is loads of vegetables! We've picked baby corn, red peppers, spring onions and sugar snap peas, but it would work with a whole host of vegetables.
We love takeaway food but also like to create healthy versions of them, so if you're looking to indulge – you can, but in a healthier way!
This dish is a one pot, takes less than 30 minutes to make and is super versatile – serve with hot sauce for spice fiends, tofu for an extra protein kick or sesame seeds for a cheeky crunch.Print
- 100g vermicelli noodles
- 1/2 onion - finely sliced
- 3 cloves garlic – crushed
- 100g baby corn – sliced in half lengthways
- 100g sugar snap peas
- 1 red pepper – finely sliced
- 4 spring onions – chopped into 1.5" chunks
- 1/4 cup soy sauce
- Juice of half a lime
- 1 tsp coconut sugar
- 4-6 tsp curry powder
- 3 tbsp sesame oil
- Soak the noodles in a bowl of hot water (straight from the kettle) for 10 minutes.
- In another bowl, mix 2 tablespoons of sesame oil, the lime juice, coconut sugar and soy sauce until the sugar starts to dissolve.
- Heat the remaining tablespoon of sesame oil in a large wok over a medium-high heat.
- Once the oil is hot, add the onion to the wok and cook until soft, then add the crushed garlic and stir for a minute.
- Drop in the peppers, baby corn, spring onions and sugar snap peas and continue to cook for a few minutes.
- The noodles should now be ready. Drain and rinse them, move the vegetables to one side of the wok and add the noodles into the space.
- Pour in the soy sauce mixture and add 4 tsp of the curry powder.
- Stir everything together with tongs until the noodles turn yellow and everything has a good coating of curry powder and sauce.
- Give it a quick taste and see if any more curry powder is needed - it really varies depending on the brand/type you're using, so add a tsp or two more if needed.
- Serve these awesome vegan Singapore noodles with extra spring onions, sesame seeds, chilli flakes or sriracha. Yum!
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
Keywords: vegan Singapore noodles