Singapore-Style Noodles
These Singapore-Style Noodles have been a fakeaway favourite in our house since day one. We can’t get over how much they taste like the real deal, for a fraction of the calories you'd expect. We’ve chopped in plenty of colourful vegetables to keep things filling and nutritious. It's time to whip out the Prawn Crackers!
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NutritionPer Serving
- Calories515
- Carbs57g
- Protein44g
- Fat9.5g
- Saturates2.1g
- Sugars20g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
There’s no need to pick up the takeaway menu with our Singapore-Style Noodles recipe up your sleeve. It’s far easier than you might think to create those amazing, fiery, aromatic flavours at home!
It’s also a great way to use up any leftover vegetables you’ve got lying around. We’ve chopped in colourful peppers, filling mushrooms and leafy green pak choi, but there’s nothing to stop you adding more. Baby corn, broccoli and carrots all work a treat.
You can even add some zucchini noodles (or zoodles, as we like to call them) if you prefer!
We’d say our recipe is medium-spicy, but it’s really simple to turn up the heat – add more chilli and ginger until your fork-twirling noodles have the punch you’re after. You could even add some chilli powder in with the curry powder to give it more of a kick.
What diets are these Singapore-Style Noodles suitable for?
This Singapore-Style Noodles recipe can be made gluten free as long as you swap out the following ingredients for gluten-free versions:
- Egg noodles
- Soy sauce
Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Singapore-Style Noodles?
You don’t need any special ingredients for this recipe.
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‘So easy and quick to make. Definitely will make again as it is an excellent fakeaway to save on calories instead of our normal takeaway.’
How many Calories are in these Singapore-Style Noodles?
There are 515 calories per portion in this Singapore-Style Noodles, which means they fall into our Special Occasions category.
These Singapore-Style Noodles are perfect if you’re following a calorie-controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Pour boiling water over the noodles and leave to soften.
Step 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.
Step 3
Add chicken and cook for 5 minutes until browned on all sides.
Step 4
Stir in the soy sauce and rice vinegar.
Step 5
Add peppers and mushrooms. Cook for 3 minutes.
Step 6
Add the curry powder and stir well.
Step 7
Add pak choi and prawns and cook for another 2 or 3 minutes.
Step 8
Stir in the chopped omelette and stir.
Step 9
Add the drained noodles. Stir until noodles are incorporated and coated.
Step 10
Serve sprinkled with remaining spring onions.
What could I serve alongside these Singapore-Style Noodles?
Any of these dishes would make for a delicious, Asian-inspired feast next to our Singapore-Style Noodles:
How do you know when these Singapore-Style Noodles are cooked?
Cook until the onions are soft, the chicken is white throughout (not pink!) and make sure everything is well stirred.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep these Singapore-Style Noodles in the fridge?
Once you’ve put them out, ideally you should eat them within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Singapore-Style Noodles in the fridge for approximately 3 days or so.
Can I freeze these Singapore-Style Noodles?
We don’t recommend freezing this recipe.
How do I reheat these Singapore-Style Noodles?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
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Singapore-Style Noodles
These slimming-friendly Singapore-Style Noodles have been a fakeaway favourite in our house since day one. They're so quick and tasty!
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Prep Time
20 MINS
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Cook Time
10 MINS
- KCals 515
- Carbs 57G
Instructions
- Pour boiling water over the noodles and leave to soften.
- 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.
- Add chicken and cook for 5 minutes until browned on all sides.
- Stir in the soy sauce and rice vinegar.
- Add peppers and mushrooms. Cook for 3 minutes.
- Add the curry powder and stir well.
- Add pak choi and prawns and cook for another 2 or 3 minutes.
- Stir in the chopped omelette and stir.
- Add the drained noodles. Stir until noodles are incorporated and coated.
- Serve sprinkled with remaining spring onions.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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11 comments
See what others have to say
OliveMonday 24th February 2020
Absolutely delicious. Too much vinegar for my taste so less next time. We also used medium curry powder instead of hot as we didn’t have madras. Added turmeric too. Veggies added were beansprouts, water chestnuts and sugar snap peas. Definitely recommend!
Steve CowderoyMonday 11th May 2020
Hi Olive, thanks for getting in touch with us. So glad you enjoyed this recipe.
KimSunday 13th January 2019
Hi could I make this up and reheat the next day for lunch ps not using prawns as I’m allergic
Kind regards
Kim
MichelleMonday 30th April 2018
Hi. Could you please suggest another curry powder that might work? I don’t have madras. Thank you
SophieSunday 21st January 2018
Can this be frozen? I love the sound of it but I have to batch cook. Thank you!
StephSunday 29th April 2018
Hi. I’m thinking this but, can u not make up part of it, freeze and then addthe noodles etc one reheated maybe?
GemmaWednesday 10th January 2018
See when it says about the egg do you cook this off before you add to the noodles etc
GemmaSunday 31st December 2017
Hi
Where it says 1 egg made into an omelette do you us milk in this?
RoseFriday 15th December 2017
Can I make this recipe with out the prawns
Catherine RolfeSunday 1st October 2017
You say in the Method to “add ginger, chilli, garlic & onion” but there’s no garlic in the list of ingredients.
I’m assuming there should be garlic, but how many cloves do you use??
Thanks
Cath Rolfe
LisaTuesday 12th September 2023
Glad you enjoyed it, Carol!
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