Skip to content
Vegan Singapore-style noodles recipe

Vegan Singapore-style noodles recipe

5 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

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 388 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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

  • Energy

  • Fat

    12g 16%
  • Saturates

    2g 8%
  • Sugars

    16g 18%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 60.4g Protein 9.9g Fibre 10.5g


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.

See more Vegan recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.