Vegan Singapore-style noodles recipe

Name: Vegan Singapore-style noodles
Yield: Serves 4
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

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

Dairy-free
Vegan
Gluten-free
Vegetarian
Healthy

Shop your ingredients

Tesco Pure Vegetable Oil 1L
Aldi Price Match
2 tbsp vegetable oil
£1.45
£1.45/litre
Tesco Green Peppers Each
1 large or 2 medium mixed peppers, deseeded and sliced
£0.70
£0.70/each
Tesco Brown Onions Loose
1 onion, sliced
£0.11
£0.95/kg
Tesco Frozen Broccoli Florets 900G
Aldi Price Match
260g frozen broccoli
£1.07
£1.19/kg
Tesco White Cabbage Each
Aldi Price Match
½ Savoy cabbage, cored and fi nely shredded
£0.89
£0.89/each
Tesco Green Beans 220G
Aldi Price Match
100g green beans, trimmed and halved
£0.85
£3.86/kg
Tesco Carrots Loose
2 carrots, peeled then peeled into ribbons
£0.12
£0.75/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, deseeded, ½ finely chopped, ½ finely sliced
£0.51
£8.50/kg
Tesco Singapore Noodles 300G
STIR FRY Meal Deal for £5 Clubcard Price - Buy 1 Stir Fry Protein, 1 Noodle Or Rice, 1 Sauce & 1 Vegetable Bag
Offer valid for delivery from 29/12/2025 until 31/12/2026
2 x 300g packs Singapore noodles
£1.15
£3.83/kg

Method

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.
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.