The most common way of making noodles from fruit and veg is to use a spiral vegetable slicer, or a spiraliser. Food that’s wide and long and has a hard flesh, such as butternut squash and potatoes, tend to work the best in spiralisers.⁵ Don’t have a spiraliser? You can make noodles without using one. Simply use a:

Vegetable peeler
Paring knife
Julienne peeler
Small mandolin slicers

Vegan Singapore noodles

Vegan

Easy

Ingredients

2 cloves garlic, minced
3 tbsp tamari or soy sauce
1 to 2 tbsp coconut sugar
1 large lime, juiced
170g black bean noodles
2 tbsp toasted sesame oil
1/4 white or yellow onion, thinly sliced
3/4 medium red bell pepper, thinly sliced
12 whole snow peas
4 tsp curry powder
220g extra firm tofu (pressed dry and cubed)
Sriracha or chilli garlic sauce
2 stalks green onions, thinly sliced

Method

Add the rice noodles to a large bowl and cover with boiling water. Cook for 5 to 10 minutes, stirring occasionally. Drain and set aside.

Make the sauce by adding minced garlic, 2 tbsp of the tamari or soy sauce, coconut sugar and lime juice to a mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. Set aside.

Heat a large skillet over a medium/high heat. Once hot, add half of the toasted sesame oil (1 tbsp), onion and red bell pepper. Sauté for 3 to 4 minutes, stirring frequently or until the onion is soft and translucent.

Add the snow peas, 1 tbsp tamari or soy sauce and 2 tsp curry powder and stir. Sauté for 2 to 3 minutes, then remove from the pan and set aside.

To the still hot skillet, add remaining sesame oil (1 tbsp), cooked rice noodles, sauce and the remaining 2 tsp curry powder). Sauté for 1 minute, tossing frequently with tongs to disperse the sauce and curry powder.

Add the vegetables back in and toss to coat. Cook for 1 to 2 minutes more, then remove from the heat.

Serve with your desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha. It’s best eaten when fresh, though leftovers keep for 2 to 3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over a medium heat.6

For more protein, add some tofu to the recipe

To add tofu, double the amount of sauce. Then pour half into a separate mixing bowl.
Add 1 extra tablespoon of coconut sugar and whisk thoroughly to combine.
Add pressed, cubed tofu to a parchment-lined baking sheet and bake in a 400 degree F (204 C) oven for 30 to 32 minutes or until golden brown and crispy.
Before cooking the vegetables, add the tofu to a lightly-greased skillet over a medium/high heat and add sauce.
Sauté for 3 to 4 minutes, stirring frequently, until the sauce has absorbed and the tofu is very hot and somewhat glazed.
Remove from pan and set aside, then continue with recipe as instructed. Add the tofu back in with the vegetables (see step 6).