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Singapore Noodles with Cashew Nuts

This simple street food dish has many variations. Essentially it is fast food for those on the go. 

Serves: 4
Time to prepare: 10 mins
Time to cook: 10 mins
Dietary requirements: Dairy-free, Egg-free, Vegan

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, sliced
  • 2 spring onions, chopped. Reserve a little for garnish
  • 2 garlic cloves, chopped
  • 1 carrot, thinly sliced
  • 1 red pepper, sliced
  • 1 tsp curry powder
  • 100g/3½oz sliced mushrooms
  • 80g/3oz cashew nuts
  • 160g/5½oz ready marinated tofu
  • 200ml/6¾fl oz vegetable stock – reserve a little for the sauce
  • 1 tbsp peanut butter
  • 1 tsp soya sauce
  • 1 tbsp ketchup
  • 2 tsp maple syrup
  • 400g/14oz ready to eat noodles
  • 100g/3½oz beansprouts
  • 1 tbsp fresh coriander

Garnish

  • Reserve a few slices of spring onion, cashew nuts and coriander

Instructions

  1. Gently fry the onions and spring onions for 2 minutes then add the garlic and cook for 1 more minute.
  2. Add carrots, pepper, curry powder, mushrooms, cashew nuts, and tofu. Stir-fry for 5 minutes.
  3. Mix the stock, peanut butter, sauces and syrup. Add to the vegetables and simmer for 2 minutes, then add the noodles. Gently cook for 3 minutes.
  4. Add the beansprouts and most of the coriander. Give it a quick stir then serve.
  5. Garnish with a few slices of spring onion, cashew nuts and the remaining coriander.

Chef’s tip 

This dish is essentially a stir-fry, so it’s quick and easy to cook once your vegetables are prepped. For an even faster option, use a pack of ready-prepared stir-fry vegetables.

For more great Main Meals, click here.

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