Singapore noodles
Easy
4 servings
11 serves of veg
15m preparation
15m cooking
Ingredients
- 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
Method
- Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften, then drain well.
- 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.
- 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.
- 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.
- Stir-fry for 1-2 minutes or until heated through.
- Divide among serving bowls and top with coriander.
Process
Singapore noodles
Step 1
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Step 2
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Step 3
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Step 4
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Step 5
Step 5
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
- Large heatproof bowl
- wok or large non-stick frypan
- egg lifter
- stirring spoon
- serving bowls
Acknowledgements
Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.
Nutrition Information
| 394g | Quantity per serving | Quantity per 100g |
|---|---|---|
| Energy | 1219kJ | 310kJ |
| Protein | 14.0g | 3.6g |
| Fat, total | 6.2g | 1.6g |
| — Saturated | 1.2g | 0.3g |
| Carbohydrate | 40.6g | 10.3g |
| — Sugars | 10.8g | 2.7g |
| Fibre | 7.7g | 2.0g |
| Sodium | 798mg | 203mg |
