Recipes

Singapore noodles

Easy
4 servings
11 serves of veg
15m preparation
15m cooking
Tasty vegetarian dinners — 3 of 8
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Singapore Noodle
  • 150g rice stick noodles or vermicelli
  • olive or canola oil spray
  • 4 eggs, lightly beaten
  • 2 cloves garlic, crushed
  • 1 red chilli, seeded and thinly sliced (optional)
  • 1 tablespoon curry powder
  • 3 cups finely shredded Chinese cabbage (wombok)
  • 1 red capsicum, seeded, thinly sliced
  • 2 carrots, peeled, thinly sliced diagonally
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 2 tablespoons oyster sauce
  • 6 spring onions, thinly sliced diagonally (include green tops)
  • 3 cups bean sprouts (250g)
  • coriander leaves to serve
  1. Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften, then drain well.
  2. Spray a wok or large non-stick frypan with oil and heat. Add half the egg and swirl to form a thin omelette. Remove omelette from pan, roll up and cut into thin slices. Set aside and repeat with remaining egg.
  3. Spray pan with oil and place on high heat. Stir-fry onion until soft. Add garlic, chilli and curry powder and cook, stirring for 1 minute or until fragrant.
  4. Add cabbage, capsicum, carrots and sauces. Cook until vegetables are just tender. Stir through spring onions and bean sprouts before adding noodles and egg. Gently toss until well combined.
  5. Stir-fry for 1-2 minutes or until heated through.
  6. Divide among serving bowls and top with coriander.

Process

Singapore noodles

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Alternatives

  • Vary vegetables to include chopped snow peas, asparagus, mushrooms, water chestnuts, bok choy and/or other Asian greens.
  • Frozen mixed or stir-fry vegetables can be used instead of fresh.
  • Stir-fry 200g sliced skinless chicken breast, pork fillet, peeled prawns or cubed tofu until just cooked. Set aside then return to pan with noodles.

Storage Suggestions

  • Left overs can be stored covered in fridge for up to 3 days.

Equipment List

  1. Large heatproof bowl
  2. wok or large non-stick frypan
  3. egg lifter
  4. stirring spoon
  5. serving bowls

Acknowledgements

Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.

Nutrition Information

Quantity per serving Quantity per 100g
Energy 1160kJ 280kJ
Protein 14.2g 3.4g
Fat, total 8.8g 2.1g
— Saturated 2.4g 0.6g
Carbohydrate 31.8g 7.7g
— Sugars 8.8g 2.1g
Fibre 6.2g 1.5g
Sodium 901.2mg 218mg