Vegan Singapore Noodles

Serves: 2-3 Prep: 10_mins Cook: 20_mins


For the sauce:

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


  1. 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.
  2. 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.
  3. 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.
  4. Add the peas, 1 tbsp soya sauce and curry powder, and sauté for 2-3 minutes. Remove from the pan and set aside.
  5. 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.
  6. Add the vegetables back in and toss to coat. Cook for 1-2 minutes more, then remove from the heat.
  7. Taste and adjust as needed, adding more curry powder or more maple syrup if necessary.
  8. Garnish with spring onions and serve!

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