Name: Singapore Noodles
Total time: 25 min
Yield: 4
Cuisine: Cantonese
Ingredients: 200g Rice Vermicelli Noodles; 1 Onion; 1 Red Pepper; 1 Carrot; 75g Mangetout; 2 Spring Onions; 2 Cloves of Garlic; 2 Tbsp Curry Powder; ½ Tsp Chilli Powder; 2 Tbsp Light Soy Sauce or Tamari; 1 Tbsp Shaoxing Rice Wine; Salt; Vegetable Oil

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Contrary to what its name suggests, this is actually a Cantonese classic. We’ve omitted prawns and pork to make a non-traditional vegan version of that dish.

Singapore Noodles

Boil your kettle. Pop your rice vermicelli in a large bowl whilst it boils.

Prep your veg. Finely slice your onion, red pepper, carrot, mangetout and spring onions into thin strips. Crush your garlic.

Pour your boiling water over your noodles and leave to sit for 1 min. Drain in a colander and leave to dry for 15 mins, tossing occasionally to stop the noodles from sticking together.

Mix your soy sauce and Shaoxing rice wine up in a bowl and place it next to your hob.

Heat a wok over a high heat. Add a glug of your vegetable oil, then tip your onion into the wok. Fry for 2 mins before tipping in your red pepper, carrot and mangetout. Fry for 3 mins until softened.

Tip in your curry powder, chilli powder and garlic then cook for 1 min. Tip your noodles into the wok and stir fry for a couple of mins longer. Add the soy sauce mixture, your spring onions and a pinch of salt and mix to combine.

Give one last season to taste, then serve up and enjoy.

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

£5-£8

Cantonese

Vegan

Veggie

Pescatarian

Singapore 
Noodles

Dinner

Boil your kettle. Pop your rice vermicelli in a large bowl whilst it boils.

Prep your veg. Finely slice your onion, red pepper, carrot, mangetout and spring onions into thin strips. Crush your garlic.

Pour your boiling water over your noodles and leave to sit for 1 min. Drain in a colander and leave to dry for 15 mins, tossing occasionally to stop the noodles from sticking together.

Mix your soy sauce and Shaoxing rice wine up in a bowl and place it next to your hob.

Heat a wok over a high heat. Add a glug of your vegetable oil, then tip your onion into the wok. Fry for 2 mins before tipping in your red pepper, carrot and mangetout. Fry for 3 mins until softened.

Tip in your curry powder, chilli powder and garlic then cook for 1 min. Tip your noodles into the wok and stir fry for a couple of mins longer. Add the soy sauce mixture, your spring onions and a pinch of salt and mix to combine.

Give one last season to taste, then serve up and enjoy.

Healthy

Comfort

Speedy

Veganuary

Rice Vermicelli

Gram

Onion

Bell Pepper

Carrot

Mangetout

Spring Onion

Garlic

Clove

Curry Powder

Tablespoon

Chilli Powder

Teaspoon

Soy Sauce

Shaoxing Wine

Salt

Vegetable Oil

Noodles

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