Healthy Singapore Noodles

I’m not a huge fan of the kind of Chinese you buy at the local takeaway, but spice, ohhh give me spice any day- I’d put chilli flakes in my weetabix if it was socially acceptable (and didn’t sound rank… Although there could be something in that….). Which is why if I order a takeaway it’s always Singapore noodles, the king of all noodle dishes! Finding myself a bit strapped for cash after Christmas but with a serious hankering I resigned to creating the perfect recipe with a healthy-ish twist: and after a few too many bowls, here it is:

150g dry Rice noodles
Rape seed or vegetable oil
4 mushrooms (shiitake if you have them but button are also fine- I used one large portobello)
1/2 red pepper (that’s capsicum to our Australian readers)
3 lengths of spring onions
2 carrots (julienned)
8 green beans
1 can of water chestnuts (rinsed and drained)
1-2 cm2 knob of ginger
1/2 brown onion
1 fresh chilli
1 clove of garlic
1/2 tsp Chinese five spice
2 or 3 tsp medium curry powder
1/2 tsp salt

singapore noodle

Have all your vegetable ingredients chopped and ready to go then prepare the noodles like so:

This is where the nood Magic happens, I like to think I’ve come up with a genius solution to the usual oily take away.

Put your thin rice noodles in a vessel of boiling water so they’re covered, they’ll only take a few minutes of soaking before they’re tender and ready (and make sure to check as they can otherwise go a bit soggy, they’re a bit temperamental likewise if left out for too long they’ll clump or dry out pretty fast).

Drain the noodles well and put them back in the now dry waterless vessel

Sprinkle them evenly with your dry spices (Chinese five spice & curry powder) making sure to toss them as you go to get even coverage this ensures very little oil is needed in the frying to coat those noods with oodles of flavour… I really should get some kind of award for this.

Cover the noodles with a wet tea towel or some wet strong paper towel to stop them drying out while you cook your veggie quickly.

Heat a couple of tablespoons of rape seed or vegetable oil in a hot wok and in order of cooking time add the vegetables one by one (ginger, garlic, onions, carrots, beans, mushrooms, water chestnuts, chilli & spring onion).

Last of all sprinkle in the oodles of spice coated noodles and give a quick toss to get all those nutritious vegies through.

A little bit of salt to taste and it should be better than any shop bought noods! Scrum-diddly-umptious!

singapore noodle

singapore noodle 1

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