Superhealthy Singapore noodles

Superhealthy Singapore noodles

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(31 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

These noodles have it all - healthy, flavour-packed and quick to make, they're sure to be a midweek staple

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
362
protein
40g
carbs
33g
fat
9g
saturates
1g
fibre
6g
sugar
5g
salt
1.39g

Ingredients

  • 3 nests medium egg noodles
  • 2 tbsp sunflower oil
  • 100g tenderstem broccoli, stems sliced at an angle
  • 1 red pepper, deseeded, quartered then cut into strips
  • 85g baby corn, quartered lenthways
  • 2 garlic cloves, shredded
  • 1 red chilli, deseeded and chopped
  • thumb-sized piece fresh ginger, peeled and finely chopped
  • 2 skinless chicken breasts, sliced
  • 100g shelled raw king prawns
  • 1 heaped tbsp madras curry paste
  • 2 tsp soy sauce
  • 100g beansprouts
  • 15g pack coriander, chopped
  • 4 spring onions, shredded
  • lime wedges, for squeezing

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Method

  1. Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, chilli and ginger until softened. If the broccoli won’t soften, add a splash of water to the wok and cover to create some steam.
  2. Tip the veg on to a plate, add the rest of the oil to the wok then briefly stir-fry the chicken and prawns until just cooked. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.
  3. Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.

Recipe from Good Food magazine, February 2011

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Comments

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Whiphound's picture
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Very tasty but not as quick as the recipe suggests if you are including the vegetable prep. I replaced the Madras paste with tikka masala the second time I made it as I didn't think the spice of the Madras suited this (and I do like spicy food).

RaymondSmith's picture

I love noodles but Singaporeans always make it spicy. I prefer other food.

Nice ambience for dinner in Singapore
http://www.kezhan.sg/

AlexSSmith's picture

I wanted to leave a little comment to support you and want you a good continuation. Wishing you the best of luck for all your blogging efforts.

fairystoryteller's picture
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YUM! I find about three or four new recipes each year good enough to make it into my recipe box and this lovely recipe has been printed out and popped in there already. I didn't change a thing and it was fantastic. Good way to cook the noodles just by softening in boiling water - I've not come across this method before and it worked really well. Plus it's good for you - what more could you ask?

mrs full's picture

i have made this recipe no end of times always comes out fantastic any leftovers my husband take in his packed lunch or we have cold as it tastes great the next day.
very easy to make i use more prawns as my 9 year old loves them

princ3zz's picture

I find this recipe fairly amusing as this is not a typical meal in Singapore, neither at street food stalls, restaurants or home. Perhaps a modified mish-mash of different types of cooking styles to suit the UK palate?

franzilicious1's picture

This was amazing! I only used half a chilli and with the curry paste it was still pretty spicy.
Also tried with Mie noodles which was fine and without the garlic which was not as nice. I recomment using the full amount of garlic and ginger and the coriander and lime on top really make it perfect!

PomelloHead's picture

one of my favourites, absolute winner every time

sammyhill's picture
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Really easy to make and super tasty, omitted the red chilli as made it for my three young children also and the madras sauce still gives a nice level of spice. For my one year old i used korma paste and that worked really well.

boyciea's picture
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I loved this recipe - it had a real kick and the flavours were amazing. I put in more beansprouts and less noodles, and more broccoli than detailed in the recipe. i also used a little more curry sauce and, due to a faulty pourer, about twice the amount of soy sauce. Absolutely delicious, and well worth the prep time.

donnadoo98's picture
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Delicious! The noodles were very flavoursome and the whole dish was nicely spicey. I was a bit worried at first because the number of noodles highly outnumbered the protein and vegetables, but this wasn't a problem due to the use of the spices making it very tasty. I will definitely be making this again :)

sammo38's picture

You can not go wrong with this Recipe, Easy & quick to make, really tasty and filling, healthy and the ingredients are cheap. Have had this twice a week for 3 weeks since we discovered it.
The only problem we have had is getting the brocoloi soft enough
depending on which type we buy.

catwoman343's picture

Hi Sammo38,

Have you tried steaming the broccoli florets. Should soften them. Good luck.

last edited: 14:04, 22nd Jun, 2013
lizleicester's picture
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Absolutely delicious. Left out the noodles as per Dr Dukan's instructions!

swampoduck's picture
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This is really tasty and extremley easy to make! A favourite in my kitchen!

menapian's picture
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Seriously savage. Well done to all involved.

09twinklestar's picture
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Delicious - had no bean sprouts so left them out and used tinned baby corn, but very tasty none the less. Also used curry powder as that was all I had. Would definately make again.

suzieq1601's picture
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Absolutely lovely, and very adaptable to whatever you have in!

biancabbcw's picture
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Super quick to make and really tasty. We tried it with chicken and prawns - very healthy and satifying.

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