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

Calories 260 kcal
Energy 1088 kJ
Protein 6 g
Total Fat 11 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 4 g
Cholesterol 0 mg
Carbohydrate 34 g
Sugars 3 g
Dietary Fibre 4 g
Sodium 840 mg
*per serving
VeganVegetarianPescatarianDairy FreeEgg FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.


dinnerlunchvegetarianmain coursenoodlesone potquick & easyfamily friendlystovetop

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
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
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.

dinnerlunchvegetarianmain coursenoodlesone potquick & easyfamily friendlystovetop

Nutrition

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

Calories 260 kcal
Energy 1088 kJ
Protein 6 g
Total Fat 11 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 4 g
Cholesterol 0 mg
Carbohydrate 34 g
Sugars 3 g
Dietary Fibre 4 g
Sodium 840 mg
*per serving
VeganVegetarianPescatarianDairy FreeEgg FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.