Superhealthy Singapore noodles

A plate of food Noodle Recipes

Preparation and cooking time

  • 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

Nutrient Unit
kcal 362
fat 9g
saturates 1g
carbs 33g
sugars 5g
fibre 6g
protein 40g
salt 1.39g


  • 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
Turkey Singapore noodles


  • 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
Veggie noodles with sesame dressing

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
Prawn & pink grapefruit noodle salad

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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