Healthy Singapore Noodles Recipe
- 150 g rice noodles
- olive or canola oil spray
- 4 eggs, lightly beaten
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 chilli, seeded and thinly sliced (optional)
- 1 tbs curry powder
- 3 cups Chinese cabbage (Wombok), finely shredded
- 1 capsicum, seeded and sliced into thin strips
- 2 carrots, thinly sliced
- 2 tbs kecap manis (sweet soy sauce)
- 2 tbs oyster sauce, optional
- 6 spring onions (including green tops), ends trimmed, thinly sliced diagonally
- 3 cups bean sprouts
- coriander leaves , to serve
- Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften, then drain well.
- Spray a wok or large non-stick frypan with oil and heat. Add half the egg and swirl to form a thin omelette. Remove omelette from pan, roll up and cut into thin slices. Set aside and repeat with remaining egg.
- Spray pan with oil and place on high heat. Stir-fry onion until soft. Add garlic, chilli and curry powder and cook, stirring for 1 minute or until fragrant.
- Add cabbage, capsicum, carrots and sauces. Cook until vegetables are just tender. Stir through spring onions and bean sprouts before adding noodles and egg. Gently toss until well combined.
- Stir-fry for 1-2 minutes or until heated through.
- Divide among serving bowls and top with coriander.
Variation: Vary vegetables to include chopped snow peas, asparagus, mushrooms, water chestnuts, bok choy and/or other Asian greens.
Comment: To make this dish completely vegetarian, don't include the oyster sauce.
Chilli, lemon and herbs add flavour - great alternatives to butter and salt!
|per serving||per 100g|
|Energy||1160 kJ||281 kJ|
|Protein||14 g||3 g|
|Fat, total||9 g||2 g|
|— saturated||2 g||0.6 g|
|Carbohydrate||32 g||8 g|
|— sugars||9 g||2 g|
|Sodium||901 mg||218 mg|
|Fibre||6 g||2 g|