15 minute Sinagpore Noodles

Name: 15 minute Sinagpore Noodles
Cook time: 25 min
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

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!

Serves 4

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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.