Vegan Brown Rice Udon Singapore Noodles

You are getting bored with your daily diet of eating the same meals repeatedly. Try this recipe of vegan Singapore brown rice noodles now!

Singapore noodles with brown rice udon

Ingredients:

For the sauce:

• 2 cloves garlic, minced
• 2 tbsp Tamari soya sauce
• 1-2 tbsp syrup – Biona organic caramel agave syrup
• 2 tbsp lime juice

For the noodles:

• 1 pack of noodles – Clearspring brown rice udon

Mì Udon gạo lứt hữu cơ Clearspring (200g)

• 2 tbsp toasted sesame oil – Clearspring organic toasted sesame oil
• 1 small white onion, chopped
• 1 medium red bell pepper, sliced
• 100g peas
• 1-2 carrots, sliced
• 200g bean sprouts
• 1 tbsp Tamari soya sauce – Clearspring organic Japanese Yaemon Tamari soya sauce
• 2 tsp curry powder
• 2 spring onions, sliced, to serve

How to cook:

• Add the noodles to a large bowl and cover them completely with boiling water. Cook according to package instructions, stirring occasionally to prevent sticking. Drain and set aside.
• Make the sauce by adding minced garlic, soya sauce, agave syrup and lime juice to a small mixing bowl. Whisk to combine and set aside.
• Add the peas, 1 tbsp soya sauce and curry powder, and sauté for 2-3 minutes. Remove from the pan and set aside.
• To the still-hot skillet, add the remaining 1 tbsp sesame oil, cooked noodles and sauce. Sauté for 1 minute, tossing frequently with tongs to disperse the sauce.
• Add the vegetables back in and toss to coat. Cook for 1-2 minutes more, then remove from the heat.
• Taste and adjust as needed, adding more curry powder or more maple syrup if necessary.

Singapore noodles

Garnish with spring onions and serve!