Vegan Singapore Noodles

Ready for a quick and flavor-packed dinner that’s light on the wallet and big on taste? These Vegan Singapore Noodles are your new go-to!

Ingredients:

• 150g/5½oz rice vermicelli noodles
• Olive oil, for frying
• 1 onion, thinly sliced
• ½ red pepper, deseeded and thinly sliced
• 1 parsnip, shredded or coarsely grated
• ½ savoy cabbage, finely shredded
• 2 garlic cloves, crushed
• 2 tsp curry powder
• Pinch of dried chilli flakes
• 50g/1¾oz spring onions, thinly sliced
• 1 tbsp light soy sauce
• 1 tsp sesame oil

‍ Method:

1. Prep the Noodles:
   Soak the rice vermicelli according to the packet instructions, then drain and rinse under cold water. Set aside.
2. Stir-Fry the Veggies:
   Heat a splash of oil in a hot wok or large frying pan. Add the onion, red pepper, and parsnip, frying until softened and slightly charred. Toss in the cabbage and garlic, cooking for another couple of minutes.
3. Add Spice:
   Sprinkle in the curry powder and chilli flakes, stirring for 30 seconds to release the flavors.
4. Combine Everything:
   Add the soaked noodles and spring onions, warming through. Finish by drizzling in soy sauce and sesame oil, tossing everything together.
5. Serve & Enjoy:
   Divide between warm bowls and dig in! Perfect for those nights when you want something fast, healthy, and incredibly tasty.

Why You’ll Love It:

• Vegan & Budget-Friendly: This dish is not only good for you, but also easy on your wallet!
• Packed with Veggies: A colorful mix of cabbage, peppers, and parsnip adds texture and flavor.
• Quick & Easy: On the table in less than 20 minutes—ideal for busy evenings.