Vegan Recipes
Salt & Pepper Chips and Singapore Noodles
Ingredients:
For the noodles:
100g vermicelli rice noodles
1 spring onion
50g savoy cabbage
50g tofu
2 tsp Chinese five spice
1 tsp sea salt
3 tbsp soy sauce
For the chips:
2 white potatoes
1 onion
1 garlic clove
olive oil
½ tsp sugar
1 tsp chilli flakes
2 tsp Chinese 5 spice
2 tsp sea salt
3 tbsp soy sauce
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 2
Method: Bring a small pan of water to the boil and pre-heat the oven to 200C.
Wash the potatoes and chop into chip sized pieces. Now add the potatoes into the water and boil until soft.
When soft enough, drain the water from the pan and spread the chips onto a non-stick baking tray and drizzle with oil. Roast the chips until crispy and golden – turning them every now and then.
Heat some oil in a frying pan, dice the onion and fry until transparent. Add the garlic and cooked chips. Now, sprinkle on the salt, sugar, Chinese five spice, chilli flakes, soy sauce and mix until all the chips are covered. Turn off the heat.
Now, for the noodles heat some more oil in a frying pan and lightly fry the cabbage and spring onion. The rice vermicelli noodles don’t need to be boiled, just soaked in hot water. So, bring a median pan of water to the boil, then remove from the heat. Add the noodles and allow them to soak until they are tender – this should take 5 minutes.
Now, add the noodles to the cabbage and spring onion in the frying pan. Add the sea salt, Chinese five spice and soy sauce and give the contents a good stir.
Sprinkle in the tofu, as it cooks mix it into the noodles.
Serve on a place half, half noodles and half chips. Finish with a drizzle of sriracha sauce and tuck in!
