Is there anything tastier than Singapore noodles? Skinny, curried rice noodles with crunchy vegetables and loads of seasonings. It’s one of those dishes I never get tired of and is so easy to make. Plus, the leftovers make really good meals the next day. I actually almost prefer this dish cold – you could quite easily make it for a potluck or picnic if you don’t want to worry about having a hot dish. It also goes great with your protein of choice – whether that be pan fried tofu bites or chopped up chewy seitan. Or just eaten as a large bowl of delicious noodles all on its own with a bit of chopped up spring onion and sriracha. The great thing about this dish is it can be a one-pot meal if you cook the noodles in the same pan before doing the veggies – so cleanup is a cinch. Unless you’re like me who likes to prep all the veggies individually beforehand and use up every dish in the cupboard…. (sorry Andrew!). Either way, I promise it’s a very easy dish to make and great for weeknight meals. The crunchy veggies are the perfect complement to the noodles, and the shredded […]