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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
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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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