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Superhealthy Singapore noodles

Superhealthy vegetarian Singapore noodles in a bowl with chopsticks

Superhealthy Singapore noodles

Name: Superhealthy Singapore noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian
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

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.7 out of 5.107 ratingsRate

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

Healthy

High-protein

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal362

low
fat9g
saturates1g
carbs33g
sugars5g
fibre6g
protein40g

high
salt1.39g

low

Method

step 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.
step 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.
step 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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A star rating of 4.7 out of 5.107 ratings

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