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Vegan Singapore noodles

updated

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Ingredients for 2 servings:

  • 500 g vegetables (frozen Asian vegetables)
  • 125 g mie noodles
  • 4 garlic cloves
  • 3 spring onions
  • 250 ml vegetable stock, cold
  • 3 tbsp soy sauce
  • 3 tsp curry powder
  • 1 ½ tsp raw cane sugar
  • 1 tsp pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian

Pour boiling water over the noodles and let them simmer for 5 minutes; they should still be firm to the bite. Mix the sauce ingredients together. Finely dice the garlic and slice the spring onions. Heat a little oil in a wok and sauté the garlic until translucent. Add the Asian vegetables and sauté until the water has evaporated. Season with salt occasionally. Stir in the drained noodles, spring onions, and sauce, and bring everything to a boil briefly until the sauce thickens.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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