Superhealthy Singapore noodles
Prep
20 mins
Cook
10 mins
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I want something that tastes indulgent but actually does my body good. It's a vibrant take on the classic Singapore noodles that comes together in just 30 minutes from start to finish, making it perfect for busy evenings. The best part? It's genuinely affordable and uses simple ingredients you probably have on hand. I love loading it up with fresh ginger, which is fantastic for digestion and gives the whole dish this wonderful warming kick. The mix of tender chicken, plump prawns, and colourful vegetables keeps things exciting, while the curry paste adds serious flavour without any fuss. Trust me, once you make this once, it'll become your new favourite quick dinner.
Ella x
Ingredients
- 13 nests medium egg noodles
- 2 tbspsunflower oil
- 100 gtenderstem broccoli stems sliced at an angle
- 11 red pepper deseeded(quartered then cut into strips)
- 85 gbaby corn quartered lenthways
- 12 garlic cloves shredded
- 11 red chilli deseeded and chopped
- 1thumb-sized piece fresh ginger peeled and finely chopped
- 12 skinless chicken breasts sliced
- 100 gshelled raw king prawns
- 11 heaped tbsp madras curry paste
- 2 tspsoy sauce
- 100 gbeansprouts
- 15 gpack coriander chopped
- 14 spring onions shredded
- 1lime wedges(for squeezing)
Detail level
Instructions
- 1
Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, chilli and ginger until softened. If the broccoli won’t soften, add a splash of water to the wok and cover to create some steam.
- 2
Tip the veg on to a plate, add the rest of the oil to the wok then briefly stir-fry the chicken and prawns until just cooked. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.
- 3
Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.
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