Singapore Noodles

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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 3 servings
Calories: 445kcal


  • 400 g 5% lean mince (can use another protein source such as chicken, prawns or tofu)
  • 100 g vermicelli rice noodles (skinny noodles)
  • 1/2 finely chopped medium onion (approx 150g)
  • 1/4 head of shredded white/green cabbage (approx 400g)
  • 100 g frozen peas
  • 30 g medium curry powder
  • 2 tablespoons sweet chilli sauce
  • 30 mls light soy sauce
  • Juice and zest of a lime
  • 2 cloves grated garlic
  • 2 eggs
  • 1/2 finely chopped red chili
  • 1kcal spray


  • Put the noodles into a bowl and cover with boiling water and leave for 5 minutes to soften, then drain.
  • Meanwhile, heat a wok on a medium heat and spray well with 1 kcal spray.
  • Add the onion, chilli and garlic, and fry for 3-4 minutes to soften stirring regularly.
  • Add the curry powder and mince, breaking it up as you go and fry for about 5 minutes until the mince is brown throughout.
  • Add the sweet chilli sauce, cooked noodles, cabbage and peas, and stir again.
  • Push everything to one side of the pan, and crack the 2 eggs in.
  • Stir them around quickly to scramble and cook.
  • Grate in the lime zest and add the lime juice combining everything.
  • Stir in the soy sauce just before serving.
  • Taste it and adjust seasoning as needed by adding more lime/soy sauce/curry powder etc.


Calories: 445kcal | Carbohydrates: 45g | Protein: 39g | Fat: 11g