Vegan singapore noodles free from rice, gluten, dairy, eggs and heat.
Surely there is something very uplifting about a bowl of noodles. I have no idea if this recipe has any resemblance to noodles from Singapore, as the closest I have eaten to an authentic plate of Singapore Noodles is from the local takeaway. However as far as raw noodles go, it is a pretty good match for those from my local takeaway and everyone I have ever made this dish for is very happy with it. It is certainly one of my favourite quick go-to meals for convenience or if I want to convince anyone that you don’t need to resort to a stir-fry to get all the flavour of one.
The recipe uses kelp noodles which look and taste like Chinese glass noodles. Kelp noodles absorb any dressing that you want to add. These noodles are made from only kelp (a sea vegetable) and sodium alginate (sodium salt extracted from a brown seaweed). Actually these noodles are best eaten raw, and are fat free, gluten free and low in carbohydrates. The brand I use is from Sea Tangle.
PRO CHEF TIPS
The secret to making this as luscious as possible is to massage the kelp noodles with the dressing for at least 5 minutes. Then add in all the other ingredients and give it a quick mix through so they are coated by the dressing. Leave it for a few minutes – better still for an hour, but we are not talking precision timing here.
If you can’t get hold of kelp noodles then instead you could use a spiralised butternut squash or courgette (zucchini).
A word on curry powder. The quality of your curry powder, as with the quality of all your ingredients, is everything. I use the Medium Madras Curry Powder from Cotswold Health. It has taken 20 years to find this curry powder. In my opinion, it’s the best one.
1 packet of kelp noodles (340g bag)
A pinch of bicarbonate of soda
1 carrot, peeled
4 baby sweet corn, sliced
4 sugar snap peas, sliced
4 mushrooms, finely chopped
1/2 red pepper, julienned
1 spring onion, sliced
2 tablespoons chopped coriander leaf
3 tablespoons tamari
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon pumpkin seed oil
1/2 teaspoon grated garlic
1/2 teaspoon grated ginger
1 tablespoon and 1 tsp curry powder
1 teaspoon fresh red chilli, finely sliced
To prepare the kelp noodles, soak them in warm water with a pinch of bicarbonate of soda for an hour or two until they soften. Rinse the noodles well under cold running water and leave in a colander to drain.
In a bowl, whisk together all the dressing ingredients. Massage the dressing into the noodles until the noodles are well covered in the dressing. Leave to marinade for at least five minutes.
Using a vegetable peeler, make long ribbons from the carrot. Add the carrot ribbons and the remaining ingredients to the noodles. Combine well with the noodles before serving.