Low-calorie Singapore noodles
Kickstart the new year with an delicious Asian stir-fry that's low on calories, but doesn't skimp on flavours, making for a delicious light main or a healthy lunch.
Ingredients
- 450g of frozen stir-fry vegetables , a mixture of shredded cabbage, carrots, spring onions, peppers, bean sprouts, sweet corn kernels
- 320g of egg noodles , cooked and drained
- 1 egg
- 1 tsp five-spice powder
- 2 tsp mild curry powder
- 2 tbsp of soy sauce , reduced salt
Method
1
Cook the noodles in a large wok, drain the noodles and add the vegetable mixture. Mix well
2
Empty the noodles and vegetable mixture into another container and fry the egg in the wok, scrambling it. Add the noodles and vegetables to the wok again
3
Heat the noodles and vegetables with the egg over a medium heat for 5 minutes, then add the five spice, curry powder and soy sauce, mix well and cook over a high heat for a further 5 minutes
4
Serve immediately with extra soy sauce and sweet chilli sauce
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Low-calorie Singapore noodles
