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Active: 35 min Total: 35 min

Ingredients

Metric
Servings:
4
Singaporean Noodles:
  • Rice noodles - 12 oz ((sub angel hair pasta))
  • Seitan - 1 lb
  • Onions - 1 , sliced
  • Carrots - 1 lb , sliced thinly
  • Celery - 3 stalks , sliced thinly
  • Cooking oil - 2 tsp
  • Curry powder - 1 Tbsp
  • Vegetable broth - 1/2 cup
  • Soy sauce, low-sodium - 3 Tbsp
  • Hot sauce (opt) - up to you
Simple Sauteed Sugar Snap Peas:
  • Sugar snap peas - 3/4 lb , trimmed
  • Oil, cooking - 2 tsp

Prep

  1. Noodles – Prepare according to package instructions. Drain and toss with a bit of oil or water to keep from sticking
  2. Seitan – Slice thinly
  3. Onions / Carrots / Celery / Sugar snap peas – Prep as directed

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Make

  1. Heat up wok over medium-high heat. Add 2 tsp. (30 ml) oil and then onions to heated oil with curry powder and some salt. Saute until softened, ~3 minutes. Add in carrots and celery with some salt, spaced about 3 minutes apart
  2. Add noodles and seitan after celery's cooked for ~3 minutes. Toss with vegetable broth, soy sauce, and hot sauce. Cook for another 3 to 5 minutes. Season to taste with salt & pepper
  3. Set noodles aside and return wok to heat one last time. Add in remaining 2 tsp. (10 ml) of oil and then sugar snap peas to heated oil with some salt. Saute for 3 to 5 minutes, until softened but crunchy

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