Simple Singapore Noodles
Sep 11, 2024If there's a dish that is so simple but so tasty that it has become an almost weekly regular in our house (which is unheard of because I test recipes for a living so it's rare we have weekly regulars), it's this one!
I only got onto making my own Singapore Noodles recently and whilst dishes like this can't often beat the traditional recipe takeaway version, for how simple this is, I think it really does give it a run for it's money. I've used tempeh here for a vegetarian version but you could totally sub in any protein you wish (chicken and prawns go particularly well).
Serves 4
Ingredients
2 tablespoons tamari
2 tablespoons mirin
1 teaspoon curry powder (or 2-3 for a stronger curry flavour)
Pinch of pepper
400g marinated tempeh, cut into strips
1 x brown onion, halved and sliced
1 x red capsicum, sliced
1 x bunch broccolini, cut into 2-3cm lengths
2 x carrots, cut into half moons
1 x handful snow peas, ends and string removed, cut into 2cm lengths
250g noodles (I used life long wheat noodles but soba are great too)
To serve (optional): coriander/ kim chi / spring onion
Directions
Combine the tamari, mirin, curry powder and pepper in a bowl. Set aside.
Heat a large saucepan filled with water to the boil, ready for the noodles. Meanwhile, heat a wok to medium-high heat and cook the tempeh until just crispy on each side (or if using chicken brown off, or prawns cook until just cooked through but not too golden), remove and set aside.
Turn the wok up to high heat, add a drizzle of extra virgin olive oil and saute the onion for 1-2 minutes. Next add the remaining veggies and cook for 3-4 minutes or until just tender. Meanwhile cook the noodles according to packet instructions and drain.
Add the noodles and tempeh/chicken/prawns into the wok with the veggies. Drizzle over the sauce and toss well. Serve.
For more easy mid week meals try these:
- Quinoa & Chicken Veggie Soup
