SINGAPORE NOODLES BY IRENE ARANGO OF NAMA FOODS

Irene Arango of Nama Foods knows exactly what we’re after when the weather starts to warm just a bit – a little bit of cozy with a touch of fresh and vibrant. Entirely vegan, but balanced- feeling recipe is a perfectly timed spring dinner, combining the flavours of kelp noodles, fresh peas, ginger and curry together in one elegant meal. 

 

SINGAPORE NOODLES


INGREDIENTS

 

For the base: 

Courgette noodles or kelp noodles
Chopped veggies: fresh peas, shredded carrot, red pepper, dehydrated onion, thinly sliced chilli
Fresh coriander, chopped

 

For the sauce: 

125 ml sesame oil
1o-15g curry powder, to taste
5 ml tamari
1/2 tsp ginger powder
1 tsp onion powder
5 ml lime juice
5 ml maple syrup

INSTRUCTIONS

 

 

  1. Whisk all the sauce ingredients together and toss with the noodles and chopped vegetables.
  2. Serve once the noodles have softened slightly. The kelp noodles take about 1/2 an hour to soften while the courgette would be almost instantly softer after adding the sauce.

 

Photo: Jason Spoor




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