Ingredients
• 200g vermicelli rice noodles
• 1 tbsp medium curry powder
• ½ tsp turmeric
• 1 tsp caster sugar
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce, plus extra to serve
• 3 tbsp rapeseed oil
• 1 onion, peeled and sliced
• 1 clove garlic, crushed
• 1 red pepper, deseeded and sliced
• 125g shitake mushrooms, sliced
• A handful of fresh coriander, chopped, plus extra to serve
• 300g beansprouts
• 250g tofu, cubed
To Serve:
• 1 red chilli, sliced
• A handful of peanuts, toasted and chopped
• 1 lime, cut into wedges
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Vegan Singapore Noodles
Put the noodles into a large pan, cover with boiling water and leave to soak for 10 minutes.
Meanwhile, in a small mixing bowl, mix together the curry powder, turmeric, sugar, sesame oil, soy sauce, sriracha sauce and 1 tbsp cold water to make a sauce.
Heat a wok until very hot before adding the rapeseed oil. Add the onion, garlic, red pepper and mushrooms. Stir fry for 3-4 minutes until softened and starting to brown.
Drain the noodles and add them to the wok along with the sauce, coriander, beansprouts and tofu. Stir fry for a further 3-4 minutes, tossing everything through the sauce. Adjust the seasoning with a little more soy sauce or sugar if necessary.
Scatter over the sliced chilli, toasted peanuts and chopped coriander, drizzle with a little extra sriracha sauce and serve with lime wedges for squeezing over.
Recipe Borderfields/Rachel Green. Photography © Michael Powell.
For more recipes inspired by Borderfields cold pressed rapeseed oil range, visit www.borderfields.co.uk
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