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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

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.

See more Vegan recipes