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Vegan Singapore-style noodles recipe

Vegan Singapore-style noodles recipe

3 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

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

  • Energy

    1630kj
    388kcal
    19%
  • 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

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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