Low-calorie Singapore Noodles Recipe

30 minutes


  • 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


Cook the noodles in a large wok, drain the noodles and add the vegetable mixture. Mix well
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
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
Serve immediately with extra soy sauce and sweet chilli sauce