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.
- 100 grams vermicelli noodles
- 1/2 onion - finely sliced
- 3 cloves garlic – crushed
- 100 grams baby corn – sliced in half
- 100 grams sugar snap peas
- 1 red pepper – finely sliced
- 4 spring onions – chopped into 1.5-2" chunks
- 1/4 cup soy sauce
- Juice of half a lime
- 1 teaspoons coconut sugar
- 4 teaspoons madras curry powder
- 3 tablespoons sesame oil
- Soak the noodles in a bowl of hot water for 10 minutes.
- In another bowl, mix 2 tablespoons of sesame oil, the lime juice, coconut sugar and soy sauce until the sugar starts to dissolve.
- Heat the remaining tablespoon of sesame oil in a large wok over a medium-high heat.
- Once the oil is hot, add the onion to the wok and cook until soft, then add the crushed garlic.
- When the wok becomes fragrant, drop in the peppers, corn, spring onions and sugar snap peas and continue to cook for a few minutes.
- The noodles should now be ready. Drain them, move the vegetables to one side of the wok and add the noodles into the space.
- Pour in the soy sauce mixture and add the curry powder.
- Stir everything together with tongs until the noodles turn yellow and everything has a good coating of curry powder and sauce.
- Serve these awesome vegan Singapore noodles with extra spring onions, sesame seeds, chilli flakes or sriacha. Yum!
This recipe was republished with permission from Vegan Punks.
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