Low-calorie Singapore noodles

by Karen Burns-Booth
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4
30 minutes

Ingredients

  • 450g of frozen stir-fry vegetables, a mixture of shredded cabbage, carrots, spring onions, peppers, bean sprouts, sweet corn kernels
  • 320g of egg noodles, cooked and drained
  • 1 egg
  • 1 tsp five-spice powder
  • 2 tsp mild curry powder
  • 2 tbsp of soy sauce, reduced salt

Method

1
Cook the noodles in a large wok, drain the noodles and add the vegetable mixture. Mix well
2
Empty the noodles and vegetable mixture into another container and fry the egg in the wok, scrambling it. Add the noodles and vegetables to the wok again
3
Heat the noodles and vegetables with the egg over a medium heat for 5 minutes, then add the five spice, curry powder and soy sauce, mix well and cook over a high heat for a further 5 minutes
4
Serve immediately with extra soy sauce and sweet chilli sauce