Vegan Singapore-style noodles recipe
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
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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1630kJ 388.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 16g
of the Reference intake
Carbohydrate 60.4gProtein 9.9gFibre 10.5g
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.
- See more Vegan recipes
