Recipe from Vegan Fakeaway by Katy Beskow (Quadrille, £15) Photography © Luke Albert.
Unlike other many other noodle dishes, Singapore noodles are less greasy to eat and have a hint of spice. This dish is ready in under 15 minutes, for when you just fancy some spicy, veg-packed noodles. Ready-to-wok, egg-free noodles can be found in most supermarkets, usually in the Chinese food section (noodles kept in the chilled section are more likely to contain egg), but always check the ingredients before purchasing.
300g (10oz) ready-to-wok soft noodles (ensure egg-free)
1 tbsp sunflower oil
2 tbsp cashew nuts
6 florets of Tenderstem broccoli
handful of mushrooms, brushed clean and halved
8 sugarsnap peas, halved diagonally
2 tsp mild curry powder
¼ tsp ground turmeric
2 tsp light soy sauce
1 spring onion (scallion), thinly sliced
1 small green chilli, deseeded and thinly sliced
small handful of coriander (cilantro) leaves, roughly torn
juice of ¼ unwaxed lemon
The vegetables can be chopped and kept up to a day ahead when stored in an airtight container in the fridge.
Place the noodles in a heatproof bowl, then pour over enough hot water to cover them. Allow them to stand for 4–5 minutes until they are easy to separate, then carefully drain away the hot water.
Heat the oil in a large wok over a high heat. Throw in the cashews, broccoli, mushrooms and sugarsnap peas, then stirfry for 3–4 minutes until the vegetables appear vibrant in colour. Stir in the curry powder and turmeric.
Add the drained noodles and stir-fry for another 2–3 minutes until the noodles are coated in the spices. Spoon in the soy sauce and cook for 1 further minute.
Remove from the heat and scatter through the spring onion, chilli and coriander. Squeeze over the lemon juice, then serve hot.
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