Vegan Singapore noodles
Dangerously moreish and utterly delicious my vegan Singapore noodles hit all the right spots. Hey, even my kids love them!
Servings 2
Ingredients
For the sauce
- 2 cloves garlic crushed
- 2 tbsp soy sauce use tamari if gluten free
- 1 lime juiced
- 2 tbsp brown sugar
- 1 inch piece ginger peeled and chopped
For the noodles
- 200 g rice vermicelli cooked according to packet instructions
- 1 tbsp sunflower oil
- 1 onion thinly sliced
- 1 red pepper thinly sliced
- 1 carrot peeled and sliced in half moons
- handful bean sprouts
- 3 tbsp curry powder
- 1 tbsp soy sauce use tamari if gluten free
- 100 g smoked tofu diced (optional)
- 4 spring onions sliced
- salt to taste
Instructions
- First cook the noodles and set aside.
- Next make the sauce. Place all the ingredients in a small blender and whizz until well combined. Use a pestle and mortar if you don't have a blender. Set aside.
- Heat the oil in a large wok. Add the onions and sauté until cooked .
- Add the peppers and carrots and 1 tbsp soy sauce. Stir fry until soft.
- Add tofu (if using) and beansprouts.
- Add the rice noodles, sauce and curry powder. Season with salt to taste. Mix well and continue cooking for 2-3 minutes, stirring continuously to stop the noodles sticking.