Easy Singapore Noodles

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"I love noodles especially when they are quick and easy, great for a weeknight meal."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (316.4 g)
  • Calories 236.6
  • Total Fat - 13.3 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 463.5 mg
  • Sodium - 1779.6 mg
  • Total Carbohydrate - 8 g
  • Dietary Fiber - 2.6 g
  • Sugars - 3.9 g
  • Protein - 21.2 g
  • Calcium - 116.3 mg
  • Iron - 3.3 mg
  • Vitamin C - 10.1 mg
  • Thiamin - 0.1 mg

Step 1

Heat a wok or large frying pan over high heat and add 1 tablespoon of the oil and heat until very hot, pour in the beaten egg and cook for 1-2 minutes or until cooked through, swirling the pan to make a thin omelette and then transfer the omelette to a chopping board, roll up and cut into small strips.

Step 2

Reheat the wok over high heat and add the remaining oil and when the oil is very hot, add the onion and bean sprouts and toss for 1-2 minutes or until starting to soften and then add the pork and shrimp and toss for another minute.

Step 3

Add the noodles, salt, curry powder and soy sauce and toss until heated through and well combined and now add the omelette strips, spring onion and chilli and toss to combine and serve.

Step 4

TIPS - Australian tablespoons and cups are used: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55-60 g, unless specified.

Tips & Variations


No special items needed.

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