Singapore noodles are a favorite of mine at any time, and to be able to eat these on a low-calorie day is fantastic. A little research shows that this dish doesn’t really originate in Singapore, but is Cantonese in origin. There is a link here http://www.theguardian.com/lifeandstyle/wordofmouth/2013/oct/02/how-to-make-perfect-singapore-noodles showing many varients of this great dish, and my version is different again.
To keep this low calorie, I’m using Chicken and Prawns, and not Pork. You can leave the meat out altogether and still have a delicious vegetarian dish. This recipe serves 2, my calculations measure these at 250 calories per serve, however the recipe card shows around 320 calories per serve. Either way, these are very low calorie (I’m pretty sure I’m correct by the way). You will also see by the pictures, that you get a lot of food for your calories here, so much so that I double checked the calculations.
Like all stir fry’s these Singapore noodles are quick to make as long as you do all of the preparation before you start cooking.
To be mixed together
100 grams dried rice noodles, cooked as per below.
1/2 cup bean sprouts
1/2 cup chopped spring onion green
1 tablespoon curry powder
pinch of salt
1 medium Egg
65 grams prawns
150 grams of chicken breast, sliced
1/2 cup brown onion sliced
1 tsp garlic, chopped
1/4 cup carrot cut into matchsticks
1/4 cup red capsicum, sliced
2 tsp oil
1 teaspoon of light soy sauce
salt to taste
1. Cook the noodles as per packet instructions, usually simply steeped in boiling water for 30 – 45 seconds, drain and cool.
2. Heat the oil in a wok and sauté the spring onion whites and garlic for a few seconds.
3. Add the prawns, chicken, carrots, french beans, red and green pepper, and salt and sauté for some time till the vegetables soften and the prawns and chicken are cooked. Add some water or chicken stock if required.
4. Make a well in the center of the pan of Wok, and fry the egg until almost set, scramble into the other ingredients. (As yuo can see in the picture, I cooked the egg first, removed it and shredded it. Add it back in at the end)
5. Add the rice noodles mixed with the other ingredients and toss well over a high flame, add soy and extra water if required, mix through and heat.
6. Spoon out into a serving plate and serve immediately, garnish with sliced red chili if desired.
I cooked these for a low calorie lunch. Here they are packed and ready to go. These re-heat really well in the microwave the next day.