Vegan Singapore noodles
A speedy, vegan stir-fry with aromatic spice and plenty of veg. Dr Rupy and the BOSH! team make a flavour-packed dinner that costs under £1 per portion.
Ingredients
- 150g/5½oz rice vermicelli noodles
- olive oil, for frying
- 1 onion, thinly sliced
- ½ red pepper, deseeded and thinly sliced
- 1 parsnip, shredded or coarsely grated
- ½ savoy cabbage, finely shredded
- 2 garlic cloves, crushed
- 2 tsp curry powder
- pinch dried chilli flakes
- 50g/1¾oz spring onions, thinly sliced
- 1 tbsp light soy sauce
- 1 tsp sesame oil
Method
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Soak the noodles according to the packet instructions, then drain and rinse under cold running water. Set aside.
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Heat a splash of oil in a wok or large frying pan until smoking, then add the onion, pepper and parsnip. Fry for a couple of minutes until softened and lightly charred, then add the cabbage and garlic and fry for a couple of minutes more.
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Add the curry powder and chilli flakes, fry for 30 seconds, then add the soaked noodles and spring onions. Warm through.
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Drizzle in the soy sauce and sesame oil and toss everything together. Divide between warmed bowls and serve.
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