Quick singapore noodles

Quick and easy stir-fried noodles with curry powder, mixed vegetables, and capsicum, tossed in soy sauce for a simple weeknight meal.

asian
chinese
singaporean
Nutrition

Moderate in carbohydrates and sodium with some vegetables providing fiber and vitamins, but relatively low in protein and nutrients due to instant noodles

13% of daily energy
34 g
Carbs
11 g
Total fat
6 g
Protein
Dairy FreeEgg FreePescatarianShellfish FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

quick & easynoodleslunchdinnermain coursestovetopfamily friendlyone potvegetarian

Quick singapore noodles

www.taste.com.au (Kate Murdoch)

2

servings

0

per serve

0

minutes

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Ingredients
Instant Noodles
2 Instant Noodles
Peanut Oil
1 tbsp Peanut Oil
Curry Powder
1 tsp Curry Powder
Frozen Mixed Vegetables
0.75 cup Frozen Mixed Vegetables
Green Capsicum
0.5 small Green Capsicum seeded and thinly sliced
Green Onion
1 Green Onion cut into 3cm lengths
Soy Sauce
3 tsp Soy Sauce
Equipment
Saucepan

Saucepan

Large non-stick frying pan

Large non-stick frying pan

Instructions
1
Place packets of instant noodles (do not add the flavour sachet) in a saucepan of boiling water. Cook according to packet instructions, then drain.
2
Meanwhile, heat peanut oil in a large non-stick frying pan over medium heat. Add curry powder and cook for 30 seconds. Add mixed vegetables, capsicum and onion, and cook for 2-3 minutes. Add vegetable mixture to cooked noodles and toss to combine. Add soy sauce.
3
Divide among serving bowls and serve immediately with chilli sauce, if desired.
Quick singapore noodles

Quick singapore noodles

www.taste.com.au (Kate Murdoch)

2

servings

0

per serve

0

minutes

Quick and easy stir-fried noodles with curry powder, mixed vegetables, and capsicum, tossed in soy sauce for a simple weeknight meal.

asian
chinese
singaporean
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Instant Noodles
2 Instant Noodles
Peanut Oil
1 tbsp Peanut Oil
Curry Powder
1 tsp Curry Powder
Frozen Mixed Vegetables
0.75 cup Frozen Mixed Vegetables
Green Capsicum
0.5 small Green Capsicum seeded and thinly sliced
Green Onion
1 Green Onion cut into 3cm lengths
Soy Sauce
3 tsp Soy Sauce
Equipment
Saucepan

Saucepan

Large non-stick frying pan

Large non-stick frying pan

Instructions
1
Place packets of instant noodles (do not add the flavour sachet) in a saucepan of boiling water. Cook according to packet instructions, then drain.
2
Meanwhile, heat peanut oil in a large non-stick frying pan over medium heat. Add curry powder and cook for 30 seconds. Add mixed vegetables, capsicum and onion, and cook for 2-3 minutes. Add vegetable mixture to cooked noodles and toss to combine. Add soy sauce.
3
Divide among serving bowls and serve immediately with chilli sauce, if desired.
quick & easynoodleslunchdinnermain coursestovetopfamily friendlyone potvegetarian
Nutrition

Moderate in carbohydrates and sodium with some vegetables providing fiber and vitamins, but relatively low in protein and nutrients due to instant noodles

13% of daily energy
34 g
Carbs
11 g
Total fat
6 g
Protein
Dairy FreeEgg FreePescatarianShellfish FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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