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Reader Treats Just For You!

Happy Vegan Day..if it’s good enough for Beyonce…

Thinking of turning vegan? Well today could be a good day to start. We’re celebrating Vegan Day with a delicious recipe from local Leicestershire blog, The Vegan Twist which is not only healthy but tasty too. Try it out tonight.

Singapore Noodles

Ingredients

  • 200g dry rice vermicelli noodles
  • 2 shallots, thinly sliced
  • 3 large garlic cloves, minced
  • 1 inch fresh grated, ginger
  • 1 tablespoon rapeseed oil (or other neutral flavoured vegetable oil)
  • 1 teaspoon toasted sesame oil
  • 1 red bell pepper, sliced into matchsticks
  • 1 carrot, julienned
  • 160g (about 1/2 a head) shredded sweetheart cabbage
  • 2 tablespoons Madras curry powder
  • 2 tablespoons soy sauce
  • 1/2 teaspoon turmeric
  • Salt and pepper, to taste
  • Large handful of freshly chopped coriander
  • 4 spring onions, thinly sliced
  • Sriracha, to serve

Directions

  1. Cook the noodles according to the package. Once cooked, drain and rinse in cool water – then set aside.
  2. Add the rapeseed oil and sesame oil to a pre-heated skillet on medium/high. Add the shallots, garlic and ginger with a  sprinkle of salt and cook for 1-2 minutes until fragrant.
  3. Add the bell pepper and carrot and stir-fry for 2-3 minutes. Add the cabbage and continue to stir-fry until wilted, about 1 minute.
  4. Sprinkle with the curry powder and turmeric and continue to cook while stirring for another 30 seconds.
  5. Add the noodles and soy sauce and cook for another 2 minutes, using a fork to separate the noodles so everything gets evenly mixed.
  6. Add half of the coriander and half the green onions. Using the fork again to distribute ingredients evenly . Season with additional salt and pepper, if wanted.
  7. Remove from heat and serve with the extra coriander, spring onions and sriracha.

Find more ideas here

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