Singapore Noodles
Prep: 15 min
Cook: 15 min
Servings: 4
A delicious combination of Asian flavours and fragrant spices.


  • 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


  1. Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften, then drain well.
  2. 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.
  3. 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.
  4. 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.
  5. Stir-fry for 1-2 minutes or until heated through.
  6. Divide among serving bowls and top with coriander.


Vary vegetables to include chopped snow peas, asparagus, mushrooms, water chestnuts, bok choy and/or other Asian greens.


To make this dish completely vegetarian, don't include the oyster sauce.

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Nutrition Information

per serving per 100g
Energy 1160 kJ 281 kJ
277 Cal 67 Cal
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

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