Vegan Singapore Rice Noodles

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For 2 (For 4)

Ginger: 1 piece (2 pieces)

Garlic Clove: 1 (2)

Onion: 1 (2)

Carrot: 1 (2)

Tenderstem Broccoli : 100g (200g)

Thai Aubergines : 200g (400g)

Vegetable Stock Pot: 1 (2)

Aromatic Spice Blend: 2 pods (4 pods)

Palm Sugar: 2 pods (4 pods)

Plain Flour: 1 pod (2 pods)

Rice Noodles: 1 pack (2 packs)

Sesame Oil: 1 pod (2 pods)

Recipe Description

Nutritional Information:

Energy (kcal) 430 Fat 13g of which saturates 2g Carbohydrates 65g of which sugars 21g Protein 10g Salt 0.17

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

You aren’t likely to find this stir-fry of curry-spiced, thin rice noodles anywhere in Singapore, but it’s a popular menu item on the streets of Hong Kong and in Cantonese restaurants worldwide, its name (Xīngzhōu chǎomǐ, ‘xingzhou’ being a nickname for Singapore) probably bestowed by an enterprising chef who wanted to evoke an idea (if not the reality) of that Southeast Asian island’s multicultural flavours. While street food vendors rely on speedy wok frying to cook in enough volume, our vegan recipe makes for a less hectic, more velvety home-style Cantonese sauce to pair with the tender meatiness of stir-fried Thai aubergines.

  • Preparation time:

    For 2 - 10 minsFor 4 - 15 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 35 mins

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