Easy Singapore noodles (chow mein)
- Cassie Best
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Serves 4
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4 out of 5.118 ratingsRate
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Cater for the whole family with our Singapore noodles. They're healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own
Dairy-free
Egg-free
Healthy
Vegan
Vegetarian
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Cassie's tips for making Singapore noodles:
- I like to have all my ingredients prepared and within easy reach before I start cooking. Stir-fries come together very quickly, so having everything ready helps ensure the vegetables stay crisp and the noodles don't overcook.
- If you’re short on time, you can prepare the vegetables and soak the noodles in advance. Keep everything covered in the fridge, then it’s just a matter of stir-frying when you’re ready to eat.
- For added protein, I sometimes add cooked prawns, shredded chicken or thinly sliced pork. They work brilliantly with the curry-spiced sauce and make the noodles even more satisfying.
- Don't worry if you can't find rice vermicelli noodles. I've made this recipe with thin egg noodles before, and while it's not traditional, it's still delicious and a great way to use what you already have.
- Only eat raw beansprouts that are labelled “ready to eat”, otherwise cook them thoroughly, and follow the pack storage instructions.
Ingredients
Nutrition
Units:
MetricUS
-
200g vermicelli rice noodles
-
1 tbsp mild curry powder
-
¼ tsp turmeric
-
1 tsp caster sugar
-
1 tbsp sesame oil
-
2½ tbsp low-salt soy sauce
-
1 tbsp sunflower or vegetable oil
-
1 onion
sliced
-
1 pepper
sliced (we used ½ green and ½ orange)
-
200g beansprouts
-
1 red chilli
sliced (optional)
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Nutrition: Per serving
-
kcal288
-
fat7g
low
-
saturates1g
-
carbs47g
-
sugars6g
low
-
fibre6g
high
-
protein7g
-
salt0.9g
low
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Method
-
step 1
Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
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step 2
Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.
Cassie Best
Cassie is our Head of Food. After training as a chef at Leiths School of Food and Wine, she's worked for Good Food for the last 13 years, creating hundreds of recipes, including many you see on the cover of the magazine. She has a passion for creating easy family meals that everyone can cook and also loves to bake with her two children. See more of Cassie's recipes
Recipe from Good Food magazine, January 2020
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A star rating of 4 out of 5.118 ratings
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