SINGAPORE NOODLES

BY MARIA SAKELLARIDI

Ingredients

(To be mixed together)

100 grams dried rice noodles, cooked as per below.

1/2 cup chopped spring onion green

1 tablespoon curry powder

pinch of salt

(Other ingredients)

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

1/4 cup green pepper ,sliced

1/4 cup squash ,sliced

2 tsp oil

1 teaspoon of light soy sauce

salt to taste

Instructions

  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, squash , red and green pepper, and salt and sauté for some time till the vegetables soften and the prawns and chicken are cooked. sprinkle some water 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.
  5. Add the rice noodles mixed with the other ingredients and toss well over a high flame.
  6. Spoon out into a serving plate and serve immediately, garnish with sliced red chili if desired.

 

Nutrition Facts

Serving Size 274g

Servings 2

Amount Per Serving

Calories 320

Calories from Fat 76

% Daily Value *

Total Fat 9g 13%

Saturated Fat 1g 7%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 132mg 44%

Sodium 609mg 25%

Total Carbohydrates 26g 9%

Dietary Fiber 3g 13%

Sugars 4g

Protein 34g

 

Vitamin A 54%

Vitamin C 21%

Calcium 10%

Iron 15%

  • Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie nee

Enjoy!