Singapore noodles *vegetarian

There is nothing more satisfying than tucking into a bowl of noodles… who’s with me?

A really quick + easy weeknight dinner, full of deliciousness! Most of the ingredients in this dish you would typically have on hand – so you can make spare of the moment.

If you don’t have kai lan, you can swap out for snow peas, or any asian green.

serves 4

ingredients

125g rice vermicelli
375ml vegetable stock
300g frozen vegetarian chicken pieces *gluten free
2 tbsp sesame oil
1 brown onion, thinly sliced
2 garlic cloves finely diced
1 tsp grated ginger
2 carrots, cut into thin batons
small yellow pepper, cut into strips
3-4 pieces kai lan, cut into batons (same length as the carrots) + leaves
2 tbsp mild curry powder
2 tbsp organic tamari
4 green onions, sliced
1/4 cup unsalted, roasted cashews

fresh coriander

method

Pour the vegetable stock into a saucepan and bring to the boil. Remove from heat. Add the vermicelli, stir through. Cover and leave (stirring occasionally) to soak.

Heat 1 tbsp sesame oil in a frypan, over medium – high heat. Cook the onion until translucent. Add the garlic + ginger. Stir through.

Add the remaining sesame oil to the frypan. Add the vegetarian chicken, carrots, yellow pepper, kai lan stalks + curry powder. Cook until the vegetables are slightly tender (but still firm).

Add tamari, green onions, soaked noodles, kai lan leaves + toss to combine. Cook + stir until noodles are coated. Sprinkle with cashews.

Serve in noodle bowls with chopsticks.

Scatter with fresh coriander.

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