Superhealthy Singapore noodles

Superhealthy Singapore noodles

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(72 ratings)

Prep: 20 mins Cook: 10 mins


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


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

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 100g tenderstem broccoli, stems sliced at an angle



    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



    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


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 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



    The same shape, but smaller than…


  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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8th Aug, 2018
This was very tasty but most definitely not enough for four people. We added an extra nest of noodles and even then it only fed four - something to keep in mind if you're choosing this recipe for its low calorie count. It also took far longer than ten minutes to cook, considering you have to cook the veg first and then the chicken. Good though - I'd make it again
SuzieA's picture
5th Mar, 2018
Lovely taste but far too hot for me! Chillies are by their nature, obtuse! 1 red chilli deseeded doesn’t give you much of a clue. I had a big fat chilli, which I thought would be less hot than a small fiery one. I used balti paste, as it’s what I had, and I used 1 heaped tbsp. Blew my mouth off! I’ll definitely try this dish again as, although it was too hot for me, the flavours were lovely. 1 small chilli or 1 tsp (flat!) of flakes and 1 level tbsp balti paste. Hopefully that’ll be just right. My husband loved it, although he moaned about how much veg was in it. Err.... tough! That’s what makes it good for you!
16th Aug, 2017
Really nice. I used tikka masala paste (as had some open) and chilli flakes instead of a chilli
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.
26th Feb, 2015
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.
21st Jul, 2014
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).
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.
26th May, 2014
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
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?


12th Jun, 2014
Am I able to freeze this once made? Maybe without the noodles?
traceyannburns's picture
15th Sep, 2014
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
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