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Vegetable Singapore Noodles

March 22, 2017 By All That I'm Eating 22 Comments

The thing I like most about these vegetable Singapore noodles is that you can throw in whatever you have left in the fridge at the end of the week. Add a few simple store cupboard staples and voila, dinner in 15 minutes. I have been perfecting this recipe for a little while now to get a good balance of sweet, salt and spice and by Jove I think I’ve cracked it. No more takeaways needed! You really can play around with this recipe too; try using different noodles or rice, different vegetables and nuts.

Vegetable Singapore Noodles close up

Ingredients

You will need (for four):

  • 4 rice noodle nests £0.90
  • Small handful unsalted peanuts £0.30
  • 3 tbsp sesame seeds £0.20
  • 3 tbsp soy sauce £0.30
  • 1 tbsp Shaoxing rice wine £0.30
  • 1 tsp sugar £0.02
  • Black pepper £0.02
  • 8 spring onions, ends removed and sliced £0.50
  • 2 carrots, peeled and grated £0.20
  • 8 mushrooms, finely sliced £0.40
  • 2 garlic cloves, finely sliced £0.10
  • 1 chilli, finely sliced £0.20
  • 1 small tin sweetcorn, drained £0.50
  • 2 tsp curry powder £0.15
  • Oil for frying £0.05

Total price £4.14

Method

Get a large frying pan or wok on a medium heat. Add the peanuts and sesame seeds and fry, dry, until they are lightly toasted. Remove and put to one side.

Whisk together the soy sauce, rice wine, sugar and a little black pepper and leave to one side.

Get the water on to boil for the noodles and cook the noodles according to packet instructions.

While you wait for the water put the frying pan you used for the peanuts back on a high heat and add a little oil. Add the spring onions, carrots and mushrooms and stir fry for two minutes. Then add the garlic, chilli and sweetcorn and fry for another minute.

Drain the noodles then add to the vegetables in the pan along with the curry powder and soy sauce mix. Toss everything around well so everything gets coated in flavour and all the vegetables get evenly distributed.

Serve and top with the toasted peanuts and sesame seeds.

Vegetable Singapore Noodles

You could add some leftover chicken or pork if you wanted to, maybe a little crispy fried tofu or shredded omelette. The chilli I used for this last attempt was a fierce one, if you’re using a hot curry powder I’m not sure you would need the chilli too; it depends how hot you like it. The key thing is making sure the vegetables are the right sizes to make sure they have a good texture when cooked along with everything else; I like the mushrooms to shrink a little (so they’re finely sliced) but I like the spring onions to retain a little bite (so they are more chunky). Instead of making mystery vegetable soup this weekend, give these vegetable Singapore noodles a try instead and use up those odds and ends.

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Filed Under: Budget Meals, Carrot, Chilli, Curry, Dinner, Garlic, March, Mushrooms, Noodles, Nuts & Seeds, Quick Recipes, Recipes By Month, Seasons, Spices, Spring, Store Cupboard, Sweetcorn, Vegan, Vegetables, Vegetarian Tagged With: family food, noodles, recipe

« Sticky Soy Chard
New Store Cupboard Ideas – March 2017 »

Comments

  1. angiesrecipes says

    March 23, 2017 at 09:18

    Haven’t had Singapore fried noodles in a while…I love that you can make this vegetarian and still so delicious and tempting!

    Reply
  2. Juliana says

    March 23, 2017 at 18:23

    Yum! I love that you have all kind of flavors and texture in this bowl of noodles…very tempting Caroline!
    I hope you are having a nice week 🙂

    Reply
  3. Tandy | Lavender and Lime says

    March 24, 2017 at 06:30

    This is such a great idea for a Sunday night supper when I don’t feel like a complicated meal 🙂

    Reply
  4. Mary says

    March 24, 2017 at 17:43

    I don’t eat noodles as much as I should. I’m not sure why I love noodles but I never make them for myself and I usually never order them at the restaurant. Your Singapore noodles look deceivingly easy to make. Maybe my noodle drought will finally come to an end

    Reply
  5. Mary says

    March 24, 2017 at 17:44

    I don’t eat noodles as much as I should. I’m not sure why I love noddles but I never make them for myself and me usually never order them at the restaurant. Your Singapore noodles look deceivingly easy to make. Maybe my noodle drought will finally come to an end

    Reply
  6. Liz says

    March 24, 2017 at 22:49

    Such a yummy meatless meal! Love these Asian flavors, though I’d have to tone down the heat for the hubby 🙂

    Reply
  7. David says

    March 25, 2017 at 18:23

    This sounds absolutely delicious – and I can’t believe the price! Great value!!

    Reply
    • David says

      May 18, 2018 at 13:19

      I completely forgot to ping back and tell you I made these a couple of times. We used shiitake mushrooms, which added some extra flavor, and the second time some sliced celery. Excellent, and so nice to have something different from our usual stir fry!

      Reply
  8. Karen (Back Road Journal) says

    March 25, 2017 at 19:09

    By Jove…I think you did. Your noodles sound terrific.

    Reply
  9. Monica says

    March 27, 2017 at 16:26

    I LOVE singapore noodles – it’s one of my favorite savory cravings. I am wholeheartedly behind your vegetable version. Looks great!

    Reply
  10. Peachy says

    March 28, 2017 at 08:26

    We love noodles! This looks really delicious!

    Reply
  11. Alida says

    March 28, 2017 at 20:19

    What a lovely noodle dish. I love this vegetarian tasty dish and it is cheap too!

    Reply
  12. This is How I Cook says

    March 29, 2017 at 02:53

    I do think you’ve cracked it and I am so grateful!

    Reply
  13. John/Kitchen Riffs says

    March 29, 2017 at 14:23

    Singapore noodles are great! Love them. But for some reason, haven’t made them for ages. Years! Gotta make them again, and soon — such great flavor. Your version looks wonderful — thanks so much.

    Reply
  14. Ritu Ahuja says

    March 30, 2017 at 16:31

    I have always had these noodles in the restaurant. Thanks for sharing the recipe. I would be making it soon. It looks delicious. 🙂

    Reply
  15. Kiran says

    March 30, 2017 at 19:05

    Singapore noodles is my utter weakness! This looks so delicious 🙂

    Reply
  16. Emma | Bake Then Eat says

    April 7, 2017 at 03:30

    I am loving these flavours!

    Reply
  17. Mary Ellen | VNutrition says

    April 7, 2017 at 14:48

    This looks really delicious! I love that you can make them with whatever you have left in the fridge. 🙂

    Reply
  18. Natalie Tamara | TheTofuDiaries says

    April 9, 2017 at 15:48

    Yum! I love a quick noodle dish for a mid-week dinner, the flavours here sound great!

    Reply
  19. Laura Dembowski says

    April 10, 2017 at 20:43

    Meals that can be whipped up at a moment’s notice and use up all the vegetables in the refrigerator about to be trash are the best. This looks addictive!

    Reply
  20. Merryn says

    May 2, 2017 at 03:18

    Just beautiful you have created a delicious dish with a staple recipe. Do not on any circumstances overdo the curry powder (don’t ask me how I know) but thanks for inspiration today 8)

    Reply
  21. Agness of Run Agness Run says

    May 5, 2017 at 12:54

    I’m a passionate lover of noodles and your recipe is so appetizing! Can’t wait to give it a try, Caroline!

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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