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Vegan Singapore Noodles
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5 from 1 vote

Vegan Singapore Noodles

These Singapore Noodles are a plant based version of a Chinese takeaway classic!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Chinese
Diet: Vegan, Vegetarian
Keyword: curry powder, green pepper, mangetout, onion, red chilli, rice noodles, sesame oil, soy sauce, turmeric
Servings: 2 people
Calories: 328.62kcal

Ingredients

  • 100 g rice noodles
  • 1 tbsp vegetable oil
  • 0.5 large onion thinly sliced
  • 1 green pepper thinly sliced
  • 100 g beansprouts
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 red chilli thinly sliced, optional

Instructions

  • Begin by placing the rice noodles into a bowl of boiling hot water allowing them to re-hydrate and often.
  • Once the noodles are completely soft, heat the oil in a large frying pan or wok.
  • Add the onion, green pepper and beansprouts and stir fry for 4 - 5 minutes.
  • Add in the curry paste, turmeric and soy sauce and cook for another 2 minutes.
  • Drain the noodles and add to the pan.
  • Stir fry for 2-4 minutes, tossing in the spices until the noodles are fully coated.
  • Before serving, toss in the sesame oil.
  • Serve topped with the red chilli.

Nutrition

Calories: 328.62kcal | Carbohydrates: 57.98g | Protein: 7.31g | Fat: 8.56g | Saturated Fat: 1.32g | Polyunsaturated Fat: 3.31g | Monounsaturated Fat: 3.24g | Sodium: 1108.29mg | Potassium: 476.81mg | Fiber: 6.03g | Sugar: 6.78g | Vitamin A: 504.76IU | Vitamin C: 90.5mg | Calcium: 67.33mg | Iron: 3.94mg