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Vegan Singapore-style noodles recipe
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6 ratings
These vegan Singapore-style noodles are packed full of fresh and vibrant veggies! Ready in under 20 minutes, this dish is simple, speedy and satisfying. See method
Ingredients
- 2 tbsp vegetable oil
- 1 large or 2 medium mixed peppers, deseeded and sliced
- 1 onion, sliced
- 260g frozen broccoli
- ½ Savoy cabbage, cored and fi nely shredded
- 100g green beans, trimmed and halved
- 2 carrots, peeled then peeled into ribbons
- 2 garlic cloves, crushed
- 1 red chilli, deseeded, ½ finely chopped, ½ finely sliced
- 2 x 300g packs Singapore noodles
Each serving contains
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Energy
1630kj
388kcal
19%
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Fat
12g
16%
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Saturates
2g
8%
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Sugars
16g
18%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 60.4g
Protein 9.9g
Fibre 10.5g
Method
1. Heat the oil in a large nonstick frying pan or wok over a high heat; stir-fry the peppers and onion for 3-4 mins until lightly golden and tender. Add the broccoli, cabbage, green beans and 100ml water. Stir, letting the cabbage steam-cook for 4-5 mins until the greens are tender and the water has evaporated.
2. Stir in the carrots, garlic and chopped chilli, then fry for 1 min until fragrant. Add the noodles and a pinch of salt; cook for 3-4 mins until piping hot, adding a splash of water if the noodles start to stick to the pan. Serve with the sliced chilli for an extra kick.
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