Rainbow Veggie Singapore Noodles


This is a great way to use up all your left over veggie odds and ends before a shopping trip - as well as fill your boots on all sorts of delicious Asian flavours. I have tofu and prawns in this version, but you can choose any protein you like - pork is traditional in Singapore Noodles, but chicken, or even white fish would work really well too. The clever bit is using root veggies such as celeriac and carrots cut into long thin julienned slices, which then behave like noodles and soak up all the flavours. Whilst still starchy carbs, they have more going for them nutritionally than noodles, meaning you can get away with fewer in the recipe. They also bring a delicious crunch to this great family dish. This recipe serves 4 but adjust as you need.


Ingredients:

1/2 a sheet of egg noodles person, use rice or buckwheat noodles as gluten free alternatives

1 cup of cooked prawns

1 x 280g block of tofu

cornflour

chili powder

3 cloves of garlic, chopped

2" fresh ginger root, peeled & julienned

1 large fresh red or green chilli, deseeded & sliced

1/4 of a celeriac - julienned

1 large carrot, julienned

1/2 red pepper, thinly sliced

1 large handful of mange tout or green beans, left whole

2 handfuls of kale, cavolo nero or Savoy cabbage, roughly chopped

1 large handful of broccoli or cauliflower florets

1 large handful of mushrooms, sliced

1 large handful of bean sprouts, if you can get them


for the sauce

2 tbsps of hoisin or oyster sauce

1 tbsp sesame oil

1 tbsp fish sauce

1 tbsp rice wine vinegar

2 tbsps soy sauce


Method


1. Cook the noodles in a large pan of water, then drain, sprinkle with sesame oil and set aside. Prep all of your veg and make up the sauce in a small bowl, mixing well.

2. Chop the tofu into 2 cm cubes, then douse in corn flower seasoned with a large pinch of chilli powder.

3. Heat some coconut, rapeseed or groundnut oil in a wok or large frying pan and add tofu cubes. Gently fry them until crispy, then set aside.

4. Add a little more oil to the pan, then add the garlic, ginger, chilli, celeriac, and carrot. Stir through and start to cook on quite a high heat.

4. Next add the broccoli or cauliflower and the green beans. Keep stirring!

5. Add the red pepper, mushrooms and kale, along with a splash of water from the kettle to keep everything moist. Keep the heat high, but don't over cook the veg.

6. Remove the veg to a large plate, then add the noodles to the pan and start to heat them through. Stir well.

7. Add the prawns and increase the heat slightly. Keep everything moving.

8. When it's all piping hot, return the veg to the pan, along with the tofu pieces and gently turn with 2 wooden spoons to combine

9. Finally give the sauce a quick mix and distribute it evenly over the noodles, stirring again to combine. Then add the beansprouts if you have them.

10. Serve immediately in warm bowls with a little extra fresh chilli or sriracha sauce.


ENJOY!



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