Contrary to popular belief, Singapore noodles isn’t actually a commonly eaten dish in Singapore – I know, mind blown! Singapore Noodles is a classic Chinese dish often consumed with chicken and prawns. A combination that I’m a big fan of but most day I like a veggie dish.
Typically, vermicelli noodles are used in a Singapore Noodle dish. However, you’re welcome to use whatever variety you like – wholewheat, rice, soba. The limit is endless. This recipe serves one.
Hope you enjoy!
1 nest of dried noodles of choice
1 carrot, sliced into discs
2 cloves of garlic, sliced
1 small red onion, sliced
1/2 chilli, deseeded and sliced
2-3 mushrooms, sliced
1 tsp curry powder
2 tbsp soy sauce or tamari
Juice of 1/2 lime
100ml vegetable stock
Sesame seeds, optional
Cook the noodles in salted water according to package instructions.
Place the carrot discs in a bowl of water and cook in the microwave for 3 minutes.
Heat a non-stick pan over a medium/high heat and cook the garlic, onion and chilli for 2-3 minutes.
Add the mushrooms and carrot discs and cook for a further 2 minutes.
Stir in the curry powder, followed by the soy sauce/tamari, lime juice and vegetable stock. Allow to simmer for 5 minutes until all of the vegetables are tender.
Drain the noodles and toss in the pan with the vegetables.
Serve immediately with a sprinkle of sesame seeds (optional).