vegan Singapore-style noodles

This is a great tasting vegan comfort-food dish, with an Indian/Malaysian fusion of flavours.

200 g rice vermicelli noodles
4 tbp soy sauce
1 tbsp maple syrup
3 tbsp toasted sesame oil
1 tbsp curry paste
1 onion, finely sliced
1 red pepper, finely sliced
100 g shiitake mushrooms, finely sliced
160 g marinated tofu pieces
50 g fresh peas (use defrosted frozen peas if fresh are not available)
6 spring onion, white and green parts, thinly sliced diagonally
2 cloves garlic, finely chopped
5 cm piece ginger, finely chopped
1 red chilli, finely chopped (keep seeds in for extra heat)
juice of 1 lime
1 tbsp fresh coriander, finely chopped

toasted sesame oil, for frying

View the full recipe at The Circus Gardener’s Kitchen →