15 minute Sinagpore Noodles
This is a super tasty simple noodle dish that's packed with flavour. It is low in FODMAP's, so easy on your digestion aswell as being really tasty. Enjoy!
Takes
Serves 4
Ingredients
- 200 g brown rice/buckwheat noodles/wholewheat
- 300 g block of tempeh/firm tofu replace with 350g oyster mushrooms instead
- 2 red pepper
- 150 g green beans
- 1 bunch of scallions green part only
- thumb-sized piece of fresh ginger 12g
- 2 red chillies
- 1 tbsp sesame oil or sunflower oil
- 1.5 tbsp of olive oil
- 1 medium carrot 100g
- 2 tsp salt
- 4 tbsp tamari
- 1 tbsp curry powder
- 100 ml of hot water
- Juice of 2 limes
- Small bunch of coriander
- 70g Toasted cashews
Instructions
- Put the noodle nests into a pot of boiling water and cook as per instructions on back of pack. Remove and rinse under cold water in a colander and set aside.
- Finely slice the block of tofu/tempeh/mushrooms into small cubes approx 1-1.5cm each side. Finely slice the peppers and chop the green beans in two. Finely slice the scallion greens.
- Peel and finely chop the ginger and finely chop the chilli.
- Add 1 tbsp of the sesame oil and 1.5 tbsp of olive oil into a large non stick wide bottomed pan (large wok works great) and put on a high heat. Once heated up, add the chopped tempeh/tofu/mushrooms along with the chopped ginger and chilli. Cook on a high heat for about 5-8 minutes stirring occasionally until it start to brown on each side.
- Grate the carrot and add to the pan along with the tamari, the salt, the chopped scallion greens, the green beans and chopped peppers and cook for 4 minutes.
- Add the curry powder, the 100ml of boiling water, stir well and allow simmer for 2 minutes.
- Now add the cooked noodles, the juice of the limes, and incorporate everything together mixing well and cook for a further 2 minutes.
- Remove from heat.
- Finely chop the coriander and garnish with this, along with the cashew nuts.
