Spicy Singapore Noodles (VE)

These fragrant and spicy noodles are packed full of flavour and delicious veggies! A healthy and sustainable alternative to traditional Singapore noodles, our recipe is entirely plant-based and low in saturated fat.

  • Preparation Time: 5 minutes
  • Cooking Time: 6 minutes


Servings: 10 children
  • 2 tbsp
  • 100 g
    Savoy cabbage shredded
  • 100 g
    Red cabbage shredded
  • 50 g
    Spring onion sliced
  • 140 g
    Red pepper slices
  • 40 g
    Leek finely sliced
  • 80 g
    Carrot finely slices
  • 350 g
    Cooked meat alternative pieces (e.g. Quorn)
  • 3 tsp
    Mild curry powder
  • 1 tsp
    Chinese 5 spice
  • 400 g
    Fine rice noodles cooked
  • 100 ml
    Soy sauce


  1. Heat the oil in a large frying pan

  2. Add the vegetables and meat substitute.

  3. Cook for 2 or 3 minutes on a high heat, stirring continuously to ensure even cooking.

  4. Add all the remaining ingredients and cook for a further couple of minutes until hot.


*Contains gluten and soya.


TOP TIP: You can experiment with different types of noodles such as udon, soba (buckwheat), or different thicknesses of rice noodles. Remember to avoid egg noodles to keep the dish plant-based.

Courses: Main Course
Keywords: Singapore Noodles, Vegan Noodles

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