Superhealthy Singapore noodles

Superhealthy Singapore noodles

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(40 ratings)

Prep: 20 mins Cook: 10 mins

Easy

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

  • Healthy

Nutrition: per serving

  • kcal362
  • fat9g
  • saturates1g
  • carbs33g
  • sugars5g
  • fibre6g
  • protein40g
  • salt1.39g
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Ingredients

  • 3 nests medium egg noodles
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 100g tenderstem broccoli, stems sliced at an angle
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 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
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 skinless chicken breasts, sliced
  • 100g shelled raw king prawns
  • 1 heaped tbsp Madras curry paste
  • 2 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 100g beansprouts
    Beansprouts

    Beansprouts

    been sp-rowts

    Widely seen as a major, somehow magic, ingredient, beansprouts

  • 15g pack coriander, chopped
  • 4 spring onions, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • lime wedges, for squeezing
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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.

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Comments, questions and tips

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jessicarichardson
15th Jun, 2016
Easy, tasty, healthy and on the table in under half an hour. I think this will become one of our regular dinners.
anna7703
26th Feb, 2015
5.05
Made this for tea tonight and it was lovely, tasty and very filling. Stuck to the recipe and could'nt fault it. Will certainly be having this again.
Whiphound
21st Jul, 2014
3.8
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).
AlexSSmith
25th Jun, 2014
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
26th May, 2014
5.05
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
10th Jan, 2014
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
26th Nov, 2013
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?
neilmjw1
15th Apr, 2016
So what, if it is nice food ...???
franzilicious1
2nd Nov, 2013
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
16th Oct, 2013
one of my favourites, absolute winner every time

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N4non88
12th Jun, 2014
Am I able to freeze this once made? Maybe without the noodles?
traceyannburns's picture
traceyannburns
15th Sep, 2014
5.05
I loved this dish and will definitely make it again. I used Chinese curry paste instead of madras which was very good, although I would leave out the squeeze of like if doing this