Vegan Singapore Noodles
Vegan Singapore Noodles

Ingredients

Method

  • 150g rice noodles
  • Olive oil
  • 1 onion, thinly sliced
  • ½ red capsicum, thinly sliced
  • 1 parsnip, grated
  • ½ savoy cabbage or similar, shredded
  • 2 crushed garlic cloves
  • 2 tsp curry powder
  • Pinch of chilli flakes
  • 50g sliced spring onions
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • Cook the noodles according to pack instructions, then drain and rinse in cold water, before setting aside. Meanwhile, heat a splash of oil in your wok, and add the parsnip, capsicum, and onion. Fry for a while to soften and lightly char, then chuck in the cabbage and garlic and cook for a few minutes more.
  • Add the chilli flakes and curry powder, fry for 30 seconds, then add the noodles and spring onions. Drizzle with soy sauce and sesame oil, and toss everything together. Divide between warm bowls, serve, and enjoy!
10 mins
2 serving
This recipe pairs perfectly with the Athletes of Wine Alto! Alto! Aromatic White Blend 2018 from Macedon, Australia.

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