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Vegan Singapore Noodles

Vegan Singapore Noodles with Mango & Tempeh

  • Author: romylondonuk
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 3-4 1x
  • Category: Asian
  • Method: Stir Fry
  • Cuisine: Vegan

Description

An explosion for your tastebuds! These super easy Vegan Singapore Noodles are full of flavour and delicious plant goodness!


Scale

Ingredients

  • 200g rice vermicelli
  • 2 tablespoons toasted sesame oil
  • 1 shallot, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 2 carrots, washed, peeled & shredded,
  • 150g mangetout
  • 2 tablespoons Tamari Soy Sauce
  • 4 tablespoons curry powder
  • 1/2 medium size mango, sliced

For the sauce:

  • 2 cloves of garlic, finely minced
  • 2 tablespoons Tamari Soy Sauce
  • 1 large lime, juiced

For the tempeh:

  • 150g Tempeh
  • 1 clove of garlic, minced
  • 1 teaspoon liquid smoke
  • 1 tablespoon Tamari
  • 1 tablespoon olive oil

For topping (optional):

  • Sesame Seeds
  • Sriracha

Instructions

1. Start off by chopping up the shallot and bell pepper, then wash, peel & shred the carrots so you have all ingredients ready to go.

2. Cut the Tempeh into bite size chunks, then combine the minced garlic, liquid smoke, Tamari and Olive oil and marinade the Tempeh for about 15 minutes before pouring everything into a medium sized pan to fry.

3. Whilst the Tempeh is frying, heat the toasted sesame oil on medium heat in a large pan and add the shallot until tender and translucent.

4. Put on the kettle in the meantime and place the rice vermicelli in a large bowl. When boiling, cover the vermicelli with the hot water and let them soak for 2 minutes, then drain the water.

5. Add the sliced bell pepper to the pan with the shallot and cook for about 2 minutes before you add the shredded carrot. Mix everything in the pan and drizzle in the Tamari as you do so. Once the carrots become tender, add the mangetout and the rice vermicelli. Sprinkle in the curry powder and gently coat the ingredients with the curry in the pan. Reduce the heat to medium-low, then add in the peeled mango slices.

6. To prepare the sauce combine the sauce ingredients in a small bowl and pour over the noodles & co.

7. To finish off, add the Tempeh to the pan.

8. Serve in a bowl and sprinkle with sesame seeds & Sriracha (optional) and a refreshing glass of Appletiser on the side!

9. Most importantly: enjoy and be wow’d!


Notes

Keep this recipe in the fridge for 2-3 days – it’ll stay delicious and scrumptious!

Keywords: vegan singapore noodles, vegan recipes, singapore noodles, vegan singapore noodles recipe


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