Vegan Singapore Noodles
Ingredients
2 cloves garlic, minced
2 tbsp Biona Organic Tamari Soya Sauce
1-2 tbsp Biona Maple Agave Syrup
2 tbsp Biona Organic Lime Juice
For the noodles:
1 x pack of Biona Wheat Asia Noodles
2 tbsp toasted sesame oil
1 small white onion, chopped
1 medium red bell pepper, sliced
100g peas
1-2 carrots, sliced
200g bean sprouts
1 tbsp Biona Organic Tamari Soya Sauce
2 tsp curry powder
2 spring onions, sliced, to serve
Method
- Add the noodles to a large bowl and cover completely with boiling water. Cook according to package instructions, stirring occasionally to prevent sticking. Drain and set aside.
- Make the sauce by adding minced garlic, soya sauce, agave syrup and lime juice to a small mixing bowl. Whisk to combine and set aside.
- Heat a large skillet over a medium-high heat. Once hot, add 1 tbsp toasted sesame oil, onion, red pepper, carrots and bean sprouts. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
- Add the peas, 1 tbsp soya sauce and curry powder, and sauté for 2-3 minutes. Remove from the pan and set aside.
- To the still-hot skillet, add the remaining 1 tbsp sesame oil, cooked noodles and sauce. Sauté for 1 minute, tossing frequently with tongs to disperse the sauce.
- Add the vegetables back in and toss to coat. Cook for 1-2 minutes more, then remove from the heat.
- Taste and adjust as needed, adding more curry powder or more maple syrup if necessary.
- Garnish with spring onions and serve!
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