Singapore Noodles
10 Min
Easy
Whoever first invented this recipe - we salute you! It's the best combo of flavours and is so easy to make especially with Maggi 3 Minute Curry Noodles.
Tip: This recipe is great for avoiding food waste - as you can use up leftover veggies or cooked meats in the stir fry. Ensure all the food is piping hot throughout before serving.
Ingredients
2
ingredient_quantity
recipe ingredient
2
packets
Maggi 3 Minute Curry Noodles (per 100g as consumed)
35
g
Maggi Coconut Milk Powder
2
tablespoons
spring onions, sliced
320
g
Stir Fry Vegetables
1
small
red chilli, finely sliced
2
wedges
Limes
.
Nutrition Value
Carbohydrate
20.8 g
Energy
281.6 kcal
Fat
18.8 g
Protein
5.4 g
Sodium
314.2 mg
of which: sugars
7 g
Information per serving
Instructions
10 Minutes
-
Step1
3 MinBoil the noodles in boiling water (don’t add the sachet yet) for 3 minutes, drain then rinse under cold water. -
Step2
3 MinHeat the oil in a large, deep, frying pan and stir fry the veg for 2-3 minutes over a high heat, until charred. Tip onto a plate. -
Step3
4 MinMeasure 150ml boiling water into a jug then add the coconut milk powder, stir to mix until fully combined. Add this to the frying pan and sprinkle in the noodle curry sachets, stir together and bring to a simmer. Return the noodles and the veg and heat through for 1 minute. Serve up and tuck in!
