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Skinny Singapore Rice Noodles

Singapore combines all sorts of different cultures including Chinese and Indian to create it's very own unique cuisine. Singapore noodles has become a real takeaway favourite but why not make your own and control exactly what goes into it? Less oil, more veg, less meat...it's up to you!

Ingredients & RecipePrint


  • 1 onion, peeled
  • 1 clove of garlic
  • a thumb-sized piece of ginger
  • a handful of shiitake mushrooms
  • 2 sticks of celery
  • 1 red pepper
  • 1 chicken breast (approx 150g)
  • 1 pork loin steak (approx 100g)
  • a glug of sesame oil
  • a handful of king prawns (raw or cooked)
  • 2 tsp of curry powder
  • vermicelli rice noodles (250g)
  • a handful of bean sprouts
  • 2 tbsp soy sauce
  • 2 limes
  • a handful of fresh coriander, torn


cut the pork into very small cubes and slice the chicken into strips.
heat the oil in a wok (or a frying pan).
throw in the chicken and the pork and brown them all over as you fry for 2 minutes.
finely slice the onion then peel and grate the garlic and ginger.
slice the shiitake mushrooms and the celery.
de-seed the pepper and dice into small cubes.
boil a kettle full of water and pour over the noodles in a big bowl to soften and cook, then drain after 2 minutes.
add the onion, garlic and ginger to the wok to soften for 2 minutes.
tip in the prawns, mushrooms, celery and pepper and allow the vegetables to soften for a few moments before sprinkling over the curry powder.
chuck in the drained noodles and toss everything together.
fry for another 5 minutes to make sure everything is piping hot and the noodles are not soggy.
splash in the soy sauce and sesame oil.
squeeze over the juice of one lime and cut the other into quarters.
stir in the bean sprouts just before serving, then serve with a wedge of lime and scattered torn coriander.

serves 4

Skinny Singapore Rice Noodles

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