Healthy living

Singapore noodles

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 4


  • 150 g rice stick noodles or vermicelli
  • Olive or canola oil spray
  • 4 eggs, lightly beaten
  • 1 brown onion, peeled, cut into thin wedges
  • 2 cloves garlic, crushed
  • 1 red chilli, seeded and finely chopped (optional)
  • 1 tablespoon curry powder
  • 3 cups finely shredded Chinese cabbage (wombok)
  • 1 red capsicum, seeded, thinly sliced
  • 2 carrots, peeled, thinly sliced diagonally
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 2 tablespoons oyster sauce
  • 6 spring onions, thinly sliced diagonally (include green tops)
  • 3 cups bean sprouts (250 g)
  • Coriander leaves to serve


1. Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften, then drain well. 

2. Spray a wok or large non-stick frypan with oil and heat. Add half the egg and swirl to form a thin omelette. 

3. Remove omelette from pan, roll up and cut into thin slices. Set aside and repeat with remaining egg. 

4. Spray pan with oil and place on high heat. Stir-fry onion until soft. 

5. Add garlic, chilli and curry powder and cook, stirring for 1 minute or until fragrant. 

6. Add cabbage, capsicum, carrots and sauces. Cook until vegetables are just tender. 

7. Stir through spring onions and bean sprouts before adding noodles and egg. Gently toss until well combined. Stir-fry for 1–2 minutes or until heated through. 

8. Divide among serving bowls and top with coriander.


  • Vary vegetables to include chopped snow peas, asparagus, mushrooms, water chestnuts, bok choy and/or other Asian greens.
  • Stir-fry 200 g sliced skinless chicken breast, pork fillet, peeled prawns or cubed tofu until just cooked. Set aside then return to pan with noodles.

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