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Singapore Noodles

Not only is this a tasty meat-free Monday dinner, but you can serve this up for 4 people for under a fiver!

The secret to a good stir fry is to make sure that all the vegetables are cut into equal sized pieces so that everything cooks together.

This recipe uses tempeh, a soy product with a lovely nutty taste and texture. You can substitute with chicken or prawns but bear in mind that this will make the dish a little more expensive.


200g tempeh

3 tbsp light soy sauce (or tamari if gluten free)

1 tsp runny honey

1 tbsp tomato ketchup

1/2 tsp each of onion and garlic powder

2 tbsp olive oil

2 tsp curry powder

1 tsp turmeric powder

1 tsp chilli flakes

A medium white onion, sliced

2 large carrots, cut into equal sized strips

1 red pepper, deseeded and finely sliced

300g Mangetout or green beans , finely sliced

200g egg noodles (or vermicelli rice noodles if gluten free)


First, prepare the sauce for the tempeh. In a bowl, mix the soy sauce or tamari, honey, ketchup, onion and garlic powders and a pinch of salt.

Slice the tempeh into strips about the same size as the vegetables.

Heat a wok or frying pan and add a 1 tbsp oil. Add the tempeh and fry over a medium heat until golden brown on one side. Flip the tempeh and continue to cook until both sides are golden brown.

Remove the tempeh from the pan and place on a sheet of kitchen paper to absorb some of the oil.

Tip the sauce into the pan and warm until just bubbling and add the tempeh. Stir the tempeh into the sauce until it is all nicely coated. If the sauce is a little thick, add a drop of water to loosen it and allow it to coat the tempeh.

Tip the tempeh into a bowl, cover and set aside.

Put a pan of water on to a high heat and start to bring to the boil to prepare the noodles.

While the water is coming to the boil, pour the remaining oil into the wok or frying pan (don't worry if it's still got some sauce in it) and when the oil is hot, add the onion and carrots and stir fry for 2-3 minutes.

Adding a little water or vegetable stock to the pan creates steam to help soften the vegetables and will deglaze the pan if there is any remaining sauce from the tempeh.

Now add the spices to the pan and stir through the vegetables for a minute so that they can release their flavour.

Add the red pepper, Mangetout or beans to the pan and cook for another 2-3 minutes until the vegetables are tender.

Meanwhile, prepare the noodles according to the packet instructions.

Drain the noodles and add them to the pan with the vegetables.

Check the seasoning - you can add splash of soy sauce or tamari, a little sriracha or sweet chilli sauce for an extra kick or just some salt and pepper to taste.

Serve the noodles with the slices of sticky tempeh on the top.


Switch out the vegetables from time to time and use broccoli, shredded cabbage or peas or add some bean sprouts or edamame. Go with what you have and what you fancy!

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