Syn Free Speedy Singapore Noodles | Slimming World

This recipe has been updated.

We’d always get Singapore noodles from the Chinese, always. I remember discovering this amazing dish at Glastonbury one year, they tasted a-mazing. I’ve never had any that taste that nice since, although I think the drink played a part altering my memories slightly!

Syn Free Speedy Singapore Noodles

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Put in as much speed food as you dare! If you don’t have the vegetables below, you can add pretty much anything, baby corn, broccoli, carrots. I make this with whatever I have in the fridge.

We put more veg in this than noodles (you can never have too much speed!). You could even make some zucchini noodles, or zoodles as we like to call them 🙂

Syn Free Speedy Singapore Noodles

If you like it hotter, just add more chilli & ginger. I tend to put some chilli powder in with the curry powder to give it more kick.

This goes really well as an accompaniment to our Beef, Ginger and spring onion stirfry which is also syn free!
Syn Free Speedy Singapore Noodles

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Syn Free Speedy Singapore Noodles

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Syn Free Speedy Singapore Noodles

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Servings

Prep Time

Cooking Time

people 20 minutes 10 minutes

Calories

WW

Slimming World 

571kcal 6

Smart Points (Flex/Freestyle)

Zero

Syns

Per people Per people Per people
INGREDIENTS
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INSTRUCTIONS
  1. Pour boiling water over the noodles and leave to soften
  2. Mist the wok with Frylight, add ginger, chilli, garlic, onion and half the spring
  3. Cook until the onions are soft
  4. Add chicken and cook for 5 minutes
  5. Stir in soy sauce and rice vinegar
  6. Add peppers and mushrooms. Cook for 3 minutes
  7. Add the curry powder and stir well
  8. Add pak choi and prawns and cook for another 2 or 3 minutes
  9. Stir in the chopped omelette and stir.
  10. Add the drained noodles. Stir until noodles are incorporated and coated
  11. Serve sprinkled with remaining spring onions

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

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IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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20 Comments
  1. 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

    1. Hi Cath,
      Ooops, well spotted! I’ve amended the recipe and added garlic to the list of ingredients. (It’s 1 clove, finely chopped.) Thanks for getting in touch. 🙂

    1. Hi Michelle
      You can use any curry powder, just double check Syn values as some, particularly the blends, are not Syn Free. 🙂

  2. If you don’t like it spicy, use a fraction of the tsps of chilli and ginger. I also added 2 veg Oxo cubes and a tbsp of honey which makes it syn free still between 2 people! Very tasty though, but I will definitely add much less spicy stuff next time!!

    1. Thanks for getting in touch, Louise. Our recipes are there to get you started, and we love it when you adjust them to suit you! 🙂

    1. Hi Jackie
      Light soy sauce is lighter in colour and saltier than dark soy sauce. Dark soy is used to add colour & flavour. I prefer dark soy in a stir fry, but it’s personal preference really! 🙂

  3. Hi Janie,

    Thank you for your answer, I agree with the dark soy sauce, But when I put it into this recipe everything went almost black, so I think thats more my question? everything tasted great but it was all dark soy sauce colour 🙂

    1. It may be worth trying a different brand, as they do vary! I like the Lee Kum Kee brand, it’s available from Tesco. (probably other supermarkets too!)

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