Vegan Singapore Noodles

Ingredients for  2  Servings

• 150g

  Rice vermicelli noodles
• ½

  Savoy cabbage, finely shredded
• 1

  Onion, thinly sliced
• 1

  Parsnip, shredded or coarsely grated
• 50g

  Spring onions, thinly sliced
• ½

  Red pepper, deseeded and thinly sliced
• 2

  Garlic cloves, crushed
• 2 tsp

  Curry powder
• 1 tbsp

  Light soy sauce
• 1 tsp

  Sesame oil
• Pinch

  Dried chilli flakes
• -

  Olive oil, for frying

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Less than 10 minutes

Method

1. Soak the noodles according to the packet instructions, then drain and rinse under cold running water. Set aside.
2. 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.
3. Add the curry powder and chilli flakes, fry for 30 seconds, then add the soaked noodles and spring onions. Warm through.
4. Drizzle in the soy sauce and sesame oil and toss everything together. Divide between warmed bowls and serve.