15 Minute Singapore Noodles
This is a super tasty, simple noodle dish packed with flavour. It is low in FODMAPs*, so it's easy on digestion as well as being really delicious. Enjoy!
Takes
Serves 4
Ingredients
- 200 g brown rice (buckwheat, or wholewheat noodles)
- 300 g block of tempeh or firm tofu (replace with 350g oyster mushrooms if preferred)
- 2 red peppers
- 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 olive oil
- 1 medium carrot (100g)
- 2 tsp salt
- 4 tbsp tamari
- 1 tbsp curry powder
- 100 ml hot water
- Juice of 2 limes
- Small bunch of coriander
- 70 g toasted cashews
Instructions
- Cook the Noodles:Place the noodle nests into a pot of boiling water and cook according to the instructions on the packet. Drain and rinse under cold water in a colander, then set aside.
- Prepare the Ingredients:Finely slice the block of tofu, tempeh, or mushrooms into small cubes, approximately 1–1.5cm on each side. Finely slice the red peppers and chop the green beans in half. Finely slice the scallion greens.Peel and finely chop the ginger, and finely chop the chillies.
- Cook the Protein and Aromatics:Heat 1 tablespoon of sesame oil and 1.5 tablespoons of olive oil in a large non-stick, wide-bottomed pan (a large wok works well) over high heat. Once heated, add the chopped tofu, tempeh, or mushrooms along with the ginger and chillies. Cook on high heat for 5–8 minutes, stirring occasionally, until the protein starts to brown on each side.
- Add the Vegetables: Grate the carrot and add it to the pan along with the tamari, salt, scallion greens, green beans, and peppers. Cook for 4 minutes, stirring regularly.
- Finish the Dish:Add the curry powder and 100ml of hot water. Stir well and simmer for 2 minutes.
- Incorporate the Noodles:Add the cooked noodles and the juice of the limes. Mix everything together thoroughly and cook for a further 2 minutes.
- Garnish and Serve:Remove from the heat. Finely chop the coriander and sprinkle it over the dish along with the toasted cashews. Serve and enjoy!