These noodles are so versatile and appealing to all ages. They are packed with vegetables and are very nutritious. You can add your own favourite vegetables and for those who eat seafood and meat, you can add that to the noodles to make a real wholesome and filling dish. 

Singapore Noodles

Serves 2




300g Fine Noodles

2tbsp Olive Oil

1 Small Red Onion

1 Carrott

½ Cup Shredded Cabbage

½ Red Pepper/Capsicum

½ Green Pepper/Capsicum

½ Yellow Pepper/Capsicum

1 Courgette

12-13 Florets of Broccoli

1-2 Aubergine

2tbsp Soy Sauce

3 Cloves Garlic- Crushed

1tbsp Finely Grated Ginger

½ tbsp Madras Curry Paste

1tbsp Sweet Chilli Sauce- Optional



Boil the noodles as per packet instructions. Leave aside and add a little oil to prevent them from sticking.

Take a wide wok and heat the oil. Shred all the vegetables very fine. Add the onion and carrot first and slightly soften. Make sure the heat is fairly high as you do not want to overcook the vegetables; you should still have a bite to the vegetables. Also there should be not water left in the cooking process, so keep the heat high. Add the curry paste and cook for a few minutes stirring constantly; add all the vegetables and soy sauce. Keep stirring until the vegetables are slightly cooked through. Switch of the heat and make sure there is no water left in the wok; if there is then cook on high until all the water has evaporated. I cannot stress this point enough as you will get soggy horrible noodles if you do not follow this instruction well.

Finally add the ginger, garlic and sweet sauce. Give the vegetables a stir. The reason I have put the garlic and ginger at the end is because I really want the freshness of this flavour to come through and I did not want to cook it. You will taste the difference.

Check for salt and add if necessary.

Add the noodles to the vegetables and gently with a fork mix through. Serve hot!