This recipe has been updated.
We’d always get Singapore noodles from the Chinese, always. I remember discovering this amazing dish at Glastonbury one year, they tasted a-mazing. I’ve never had any that taste that nice since, although I think the drink played a part altering my memories slightly!
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
Put in as much speed food as you dare! If you don’t have the vegetables below, you can add pretty much anything, baby corn, broccoli, carrots. I make this with whatever I have in the fridge.
We put more veg in this than noodles (you can never have too much speed!). You could even make some zucchini noodles, or zoodles as we like to call them 🙂
If you like it hotter, just add more chilli & ginger. I tend to put some chilli powder in with the curry powder to give it more kick.
This goes really well as an accompaniment to our Beef, Ginger and spring onion stirfry which is also syn free!
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