Feel like a takeaway but want to save money? Then these vegan Singapore noodles have got your back. All you need is loads of vegetables! We’ve picked baby corn, red peppers, spring onions and sugar snap peas, but it would work with a whole host of vegetables.
We love takeaway food but also like to create healthy versions of them, so if you’re looking to indulge – you can, but in a healthier way!
This dish is a one pot, takes less than 30 minutes to make and is super versatile – serve with hot sauce for spice fiends, tofu for an extra protein kick or sesame seeds for a cheeky crunch.
This recipe was republished with permission from Vegan Punks.
