Singapore Noodles

Jump to Recipe·Print Recipe

We all love a Chinese take away, but they come in huge portions, with lots of hidden calories, then there’s always the free bag of prawn crackers that jumps into our bellies too, ruining all of our hard work. Try Dianne’s version of Singapore noodles for just 478 calories, making this a perfect treat without the risk of it all going wrong!

The chilli gives this dish a real kick, whilst the ginger and lime will make your mouth zing!! And it takes only half an hour to make from start to finish, that’s quicker than waiting in the queue at the Chinese take away!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Singapore Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rachel Wilcock
  • Total Time: 32 minutes
  • Yield: 2 1x
Print Recipe

Description

Your favourite Chinese dish without the danger of those sneaky extra calories!

Ingredients

Scale

2 medium egg noodle nests (dried)

2–3 tbsp soy sauce

1 tbsp mild curry powder

1/4 tsp sweetener

low calorie cooking spray

3 spring onions thinly sliced and whites and greens separated.

1 garlic clove crushed

3cm root ginger, peeled and finely gratesd (careful of your fingers)

1 skinless and boneless chicken breast, sliced into strips

1/4 small white cabbage, thinly sliced (or you could use 1 xpak choi)

75g sugar snap peas

400g canned bean sprouts in water, drained OR 200g fresh bean sprouts

100g cooked peeled prawns (I used king prawns)

1 red chilli deseeded and thinly sliced

1 lime, sliced

Instructions

  1. Cook the noodles according to the pack instructions, then drain under cold water and set aside.
  2. Meanwhile, mix together the soy sauce, curry powder and sweetener in a bowl.
  3. Spray a large, lidded, non stick wok or frying pan with low calorie cooking spray and place over a medium-high heat. When hot, add the spring onion whites, garlic and ginger, and fry for 1-2 minutes until fragrant. Add the chicken and stir-fry for a further 5 minutes.
  4. Add the cabbage and sugar snap peas to the pan or wok with a splash of water. Cover loosely and cook for a further 3 minutes or until the chicken is cooked through and the vegetables are almost tender.
  5. Add the noodles, bean sprouts, prawns and soy mixture, increase the heat to high and stir-fry for 2 minutes until everything is piping hot. Sprinkle over the spring onion greens and chilli, and serve with the lime slices for squeezing over.

Notes

I used chilli noodles (from Sainsbury’s ) adds a bit of an extra kick

  • Prep Time: 20
  • Cook Time: 12

Nutrition

  • Calories: 478

Leave a Reply