Singapore Noodles, the healthy way.

I lived in Hong Kong for a few years as a child, it was an amazing experience and certainly led to me being able to try all kinds of different foods, regional specialities and learn important skills like how to use chopsticks. My food memories include eating huge prawns on a junk (boat) for my best friends birthday, carrying branches of lychee’s back from the market and eating fish eyes, a delicacy!

Our time out there, combined with having a Chinese sister has always meant that as a family we ate a lot of Chinese food. My mum cooked it a lot and we all love to eat really good Chinese. Now I’m not talking that MSG, greasy, overcooked takeaway stuff, I’m meaning freshly cooked, free of additives, super tasty Chinese. It’s a true fact that I have been so spoilt with food I can’t bring myself to eat that type of takeaway 😉 I like to pack my meals with veggies, so cooking it at home means we can do that too.

Also if you are wheat/gluten free then making your own if always the better option due to the soy sauce.

This weekend was Chinese New Year, my husband was working all weekend so instead of going for a big Chinese feast, I kept it simple with an all-in-one meal of Singapore Noodles. The husband liked it so much we had it 2 nights in a row!

Dietitian UK: Healthy Singapore Noodles

Dietitian UK: Healthy Singapore Noodles

 

Recipe:

1 tsp rapeseed oil

400g vegetables slied thinly. Peppers, carrots, beansprouts, cabbage, water chestnuts, bamboo shoots, mushrooms all work well.

2 cloves garlic

1/2 inch ginger

1 tsp Chinese 5 spice

1 tsp Curry powder

100g prawns (frozen are fine)

100g chicken thinly sliced

1 tbsp gluten free soy sauce

50ml stock

1 tsp sesame oil

1 strip of rice noodles

  • Boil the kettle and get the rice noodles cooking first (egg noodles are fine if you can eat them).
  • Heat the rapeseed oil in the wok.
  • Cook the chicken first and then remove from the pan.
  • Now cook the vegetables, add the ginger and garlic and stir fry for a few minutes.
  • Add the chicken back along with the prawns.
  • Now the spices – add the Chinese 5 spice, the curry powder, the soy sauce and the stock. Let it simmer for a few minutes.
  • Mix in the noodles and drizzle with the sesame oil.
  • It’s ready to serve.
  • If you wanted to add some chilli in you could, I help off due to my toddler wanting to eat noodles with us 😉

 

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4 Responses to “Singapore Noodles, the healthy way.”

  1. Jane
    18 February, 2013 at 11:34 #

    Sounds delicious, will definitely be giving this a go for supper this week! Quick question though, when you say frozen prawns are fine, I’m presuming you defrost them first?? (sorry if sounding a bit dense, but I’m a novice cook!)

    • 18 February, 2013 at 21:42 #

      Hi Jane, great question! Just run them under some cold water and they will defrost in minutes, then add to stir fry. Enjoy!

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