Vegan Singapore noodles
- 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 dried chilli flakes
- 50g/1¾oz spring onions, thinly sliced
- 1 tbsp light soy sauce
- 1 tsp sesame oil
Soak the noodles according to the packet instructions, then drain and rinse under cold running water. Set aside.
Heat a splash of oil in a wok or large frying pan until smoking, then add the onion, pepper and parsnip. Fry for a couple of minutes until softened and lightly charred, then add the cabbage and garlic and fry for a couple of minutes more.
Add the curry powder and chilli flakes, fry for 30 seconds, then add the soaked noodles and spring onions. Warm through.
Drizzle in the soy sauce and sesame oil and toss everything together. Divide between warmed bowls and serve.
Prepare all of the vegetables and measure everything out in advance, so you can work quickly when adding them to the wok.