Superhealthy Singapore noodles

Superhealthy Singapore noodles

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(70 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
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  • 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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22nd Mar, 2011
This recipe is definatly one I will try again! As I don't eat chicken I just added more veg: sugar snap peas and carrot instead. I also used normal brocolli and just one teaspoon of the curry paste. I loved this dish, its really healthy too!
19th Feb, 2011
I have been craving Singapore Noodles my fav takeaway is shut for Chinese New Year! I can't believe how easy they are to make! This recipe was really tasty and great for a takeaway substitute when trying to be healthy. Will definitely be making this again!
Frantic Flapjack
14th Feb, 2011
Quick to cook after chopping up all the veg. Left out the chicken and beansprouts and used more prawns and some mangetout as it came in the pack with the baby corn. Colourful and filling.
11th Feb, 2011
Quite nice! But too spicy for me. The taste was good though. Next time I'll leave the chili. I might have used the wrong curry paste as I could not find the Madras curry in the supermarket. Instead of that I have used a Thai curry paste.
9th Feb, 2011
I've made this several times now and the family really love it. We sometimes have it on a Friday night instead of a takeaway and still feel like we're treating ourselves!
6th Feb, 2011
Tasty, healthy, quick, adaptable. Used asparagus instead of broc, as that was what came in the pack with the baby corn.
5th Feb, 2011
Wasn't the best BBC Good Food recipe I've made and tasted.
27th Jan, 2011
Fab! We loved it. Has a real kick (if you leave in a few chilli seeds). Definitely be making this again.
27th Jan, 2011
Really nice. Easy to make and really tasty without feeling like 'super healthy' was a sacrifice. All the family loved it.
27th Jan, 2011
I made this last night & it was very tasty - only changes made to the recipe was I didn't have curry paste so used powder mixed with a little water, instead of all the vegetables I used a bag of chinese stir fry veg & left out the broccoli & coriander.


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