You must have read the title of this post and thought that I have misspelt noodles. Nope I actually do mean boodles. I came across these boodles in my local Sainsbury’s supermarket and that was the name written on the packet. I thought that was quite an innovative name used by an mediocre supermarket. Usually you would expect the high-end supermarkets like Mark’s and Spencer or Waitrose to sell the latest crazed food.
I suppose Sainsbury’s has to be forward thinking and try and stay ahead of their competitors. I have seen Waitrose and Mark’s and Spencer sell the courgette or Zucchini noodles. As that is all the rage at the moment! But I think it will soon die down and boodles with be the next zoodles.
So why did I make Singapore noodles with boodles?
Well part of me started this food blog because I wanted to show people that Asian cooking; especially Chinese food can be healthy and tasty. Chinese food has been receiving some bad press recently especially since a report carried out in 2011 showed that Chinese takeaway food contained a high concentration of salt and saturated fat. Please read the report here.
So when I first saw these packets of boodles, I thought hey! Why not use these to make Singapore fried noodles. Since butternut squash is a good source of fiber, vitamin C, manganese, magnesium and potassium and also an excellent source of vitamin A and vitamin E. Also, I have been inspired by all those people on instagram that post the most amazing photos of vegan food. I thought I would make this dish vegan, as I have not yet included one on my blog.
Five attempts later, I am now going to share with you this recipe. It’s vegan guys! So don’t say that I never think of my vegan friends – mwah!
01. Prepare ingredients
02. Fry the onion, garlic, chillies and curry paste
03. Add the boodles, red bell peppers, soy sauce, honey, wine, sesame oil and water
- Onion (sliced)
- 2 garlic cloves (sliced)
- 2 green chillies (deseeded and chopped)
- 1.5 tbsp of madras curry paste
- 300g boodles
- 1 red bell pepper
- 1 tbsp soy sauce
- 1 tsp of honey
- 1tsp of shaoxing wine
- 1 tsp of sesame oil
- 1/4 cup of water
- 1 tbsp of spring onions (sliced) (optional)
- 01. Add the onion, garlic and chillies and fry for a few minutes
- 02. Add the curry paste and fry for a few minutes
- 03. Add in the boodles and red bell pepper and fry for a few minutes
- 04. Add the soy sauce, honey, wine, sesame oil and fry for a few minute
- 05. Add the water and continue frying for another 5 mins or until the boodles become soft.
- 06. Garnish it with spring onions
- Gluten Free - Please subsitute the Shaoxing wine for dry sherry
- Kid friendly - Don't add the green chillies if you are making this for children.
This recipe is: