Olive Magazine
Two bowls of noodles with sliced chilli, alongside two pairs of wooden chopsticks and two glasses of water with a white background

Singapore noodles

Published: May 10, 2022 at 3:16 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This speedy dinner with ginger, garlic, chilli and soy is perfect on a weeknight – the frozen stir-fry veggies keep prep to a minimum

  • Dairy free
  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal341
fat7g
saturates0.6g
carbs59g
sugars11g
fibre3.1g
protein6g
salt2.2g
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Make these Singapore noodles for a quick and easy dinner, then try our kimchi noodles, Chinese lobster noodles and more easy noodle recipes.

Ingredients

  • 225g vermicelli rice noodles
  • 2 tbsp vegetable oil
  • 1 tbsp curry powder (medium or mild)
  • ½ tsp turmeric
  • 4 tbsp soy sauce
  • ½ tsp sugar
  • 4 tbsp shaoxing wine
  • ½ tsp ground white pepper
  • 1 tbsp ginger, grated
  • 2 garlic cloves, crushed
  • 1 red chilli, finely chopped, plus extra to serve
  • 320g stir-fry vegetable mix (a mix of shredded pepper, onion, bean spouts, carrot and cabbage)

Method

  • STEP 1

    Put the noodles in a heatproof bowl and pour over a kettle of just-boiled water. Leave to soak for 2-3 minutes or until softened. Drain well. Mix the curry powder, turmeric, soy, sugar, wine and pepper in a small bowl.

  • STEP 2

    Meanwhile, heat the oil in a wok over a high heat and, once hot, fry the ginger, garlic and chilli. Stir fry for 1 minute until fragrant then tip in the vegetable mixture. Stir fry for another 3-4 minutes or until the vegetables have softened slightly but still retain a crunch.

  • STEP 3

    Pour in the sauce and the drained noodles into the wok, and toss everything together for 2 minutes until piping hot. Season with a pinch of salt or more soy sauce, to taste, and serve.

Head this way for more easy noodle recipes

OLI-0919_Everyday-PorkShanghaiNoodles_33263

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