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Spicy Singapore noodles (ve)
These fragrant and spicy noodles are packed full of flavour and delicious veggies! A healthy and sustainable alternative to traditional Singapore noodles, our recipe is entirely plant-based. Portion sizes relate to a child of primary school age, please amend to suit your needs.
- Preparation Time: 5 minutes
- Cooking Time: 6 minutes
Ingredients
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30 goil
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100 gsavoy cabbage shredded
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100 gred cabbage shredded
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50 gspring onion sliced
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160 gred pepper sliced
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40 gleek finely sliced
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80 gcarrot finely sliced
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350 gcooked meat alternative pieces (e.g. Quorn)
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6 gmild curry powder
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2 gChinese 5 spice
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400 gfine rice noodles cooked
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100 mlsoy sauce
Instructions
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Heat the oil in a large frying pan
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Add the vegetables and meat substitute.
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Cook for 2 or 3 minutes on a high heat, stirring continuously to ensure even cooking.
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Add all the remaining ingredients and cook for a further couple of minutes until hot.
Notes
Top tip: you can experiment with different types of noodles such as udon, soba (buckwheat), or different thicknesses of rice noodles. Remember to avoid egg noodles to keep the dish plant-based.
Key facts per serving:
Fibre: 4.5g
Protein: 10g
Saturated fat: 0.8g
Other nutrition facts: contains omega-3, calcium, iron & zinc
Allergens: gluten and soya
CO2 emissions: 0.37kg, low carbon (B rated)
