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–+ servings

Singapore-Style Noodles

  • Prep Time
    20 MINS
  • Cook Time
    10 MINS
  • KCals 515
  • Carbs 57G
2 Servings

Ingredients

  • 2 medium egg noodle nests approx. 50g each
  • 1 cm fresh ginger peeled and finely grated
  • 1 clove garlic peeled and crushed
  • ½ red chilli deseeded and finely diced
  • 1 onion peeled and chopped
  • 5 spring onions finely sliced
  • 1 diced chicken breast approx. 130g
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 1 red pepper deseeded and sliced
  • 1 yellow pepper deseeded and sliced
  • 4 mushrooms chopped into chunks
  • 1 pak choi chopped
  • 2 tsp madras curry powder
  • 1 handful raw prawns
  • 1 egg made into an omelette and chopped
  • low-calorie cooking spray

Instructions

  1. Pour boiling water over the noodles and leave to soften.

  2. Spray a large frying pan or wok with low-calorie cooking spray and set on a medium heat. Add the ginger, garlic, chilli, onion and half the spring onions. Cook for 4-5 minutes until softening.

  3. Add chicken and cook for 5 minutes until browned on all sides.

  4. Stir in the soy sauce and rice vinegar.

  5. Add peppers and mushrooms. Cook for 3 minutes.

  6. Add the curry powder and stir well.

  7. Add pak choi and prawns and cook for another 2 or 3 minutes.

  8. Stir in the chopped omelette and stir.

  9. Add the drained noodles. Stir until noodles are incorporated and coated.

  10. Serve sprinkled with remaining spring onions.

Enjoy!

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