Speedy Singapore Noodles

  • 20MINS
  • 10MINS
  • 403KCAL

These slimming friendly Speedy Singapore Noodles make a quick dinner, perfect for anyone counting calories or following plans like Weight Watchers!

Easy Peasy Speedy Singapore Noodles pinchofnom.com
4

NutritionPer Serving

  • Calories403
  • Carbs43g
  • Protein38g
  • Fat5.9g
  • Saturates1.4g
  • Sugars16g

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!

These slimming friendly Speedy Singapore Noodles make a quick dinner, perfect for anyone counting calories or following plans like Weight Watchers!

Previously, we’d always get Singapore Noodles from the Chinese takeaway – but this super easy recipe means it’s easy to create those amazing flavours at home.

Put in as many vegetables as you dare! If you don’t have the veggies in the recipe below, you can add pretty much anything. Baby corn, broccoli, carrots – whatever is left in the fridge!

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

If you like it hotter, just add more chilli and ginger. You could even add some chilli powder in with the curry powder to give it more of a kick.

What diets are these Speedy Singapore Noodles suitable for?

This Speedy Singapore 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.

How Weight Watchers friendly is this Speedy Singapore Noodles recipe?

  • You need to count 9 Points per portion of this Singapore Noodles recipe if you’re on WW Green.
  • You need to count 6 Points per portion of this Singapore Noodles recipe if you’re on WW Blue.
  • You need to count 6 Points per portion of this Singapore Noodles recipe if you’re on WW Purple.

It’s super tasty and filling so you could easily serve half a portion and enjoy it with extra vegetables!

Do you need any special ingredients to make Speedy Singapore Noodles?

You don’t need any special ingredients for this recipe.

How many Calories are in these Speedy Singapore Noodles?

There are 403 Calories per portion in this Speedy Singapore Noodles recipe, which means it falls into our Weekly Indulgence category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

These Speedy Singapore Noodles are perfect if you’re following a calorie controlled diet and fit 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

Mist the wok with low calorie cooking spray, add ginger, chilli, garlic, onion and half the spring onions.

Step 3

Cook until the onions are soft.

Step 4

Add chicken and cook for 5 minutes.

Step 5

Stir in soy sauce and rice vinegar.

Step 6

Add peppers and mushrooms. Cook for 3 minutes.

Step 7

Add the curry powder and stir well.

Step 8

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

Step 9

Stir in the chopped omelette and stir.

Step 10

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

Step 11

Serve sprinkled with remaining spring onions.

What could I serve alongside these Speedy Singapore Noodles?

The following recipes would go great with our Speedy Singapore Noodles recipe:

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How do you know when these Speedy Singapore 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 Speedy Singapore 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 Speedy Singapore Noodles in the fridge for approximately 3 days or so.

Can I freeze these Speedy Singapore Noodles?

We don’t recommend freezing this recipe.

How do I reheat these Speedy Singapore 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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Speedy Singapore Noodles

These slimming friendly Speedy Singapore Noodles make a quick dinner, perfect for anyone counting calories or following plans like Weight Watchers!
  • Prep Time
    20 MINS
  • Cook Time
    10 MINS
  • KCals 403
  • Carbs 43G
WW Points
  • 9 Green
  • 6 Blue
  • 6 Purple

Ingredients

  • 2 nests medium egg noodles
  • 1 tsp fresh ginger chopped
  • 1 clove garlic finely chopped
  • 1 tsp fresh chilli chopped
  • 1 onion chopped
  • 5 spring onions chopped
  • 1 chicken breast diced
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 2 peppers 1 Red, 1 Yellow cut into strips
  • 4 mushrooms chopped into chunks
  • 1 pak choi chopped
  • 2 tsp madras curry powder
  • 1 handful raw prawns
  • 1 egg made into an omelette
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Pour boiling water over the noodles and leave to soften.
  2. Mist the wok with low calorie cooking spray, add ginger, chilli, garlic, onion and half the spring onions.
  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.

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10 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!

Reply

    Steve CowderoyMonday 11th May 2020

    Hi Olive, thanks for getting in touch with us. So glad you enjoyed this recipe.

    Reply

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

Reply

MichelleMonday 30th April 2018

Hi. Could you please suggest another curry powder that might work? I don’t have madras. Thank you

Reply

SophieSunday 21st January 2018

Can this be frozen? I love the sound of it but I have to batch cook. Thank you!

Reply

    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?

    Reply

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