Nice ‘N Easy Singapore Noodles

Serving Time icon
Servings : 4
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Total Time : 25 mins


  • 250g thin egg noodles or vermicelli pasta
  • 2 tbsp vegetable oil
  • 2 eggs, beaten
  • 2 cloves garlic, crushed
  • 410g can Green Giant Baby corn, drained, cut into
  • 2cm lengths
  • 1 red and 1 green pepper, deseeded and thinly sliced
  • 1 medium onion, thinly sliced
  • 2 large carrots, thin matchsticks or very thinly sliced
  • 200g beansprouts, washed
  • 3-4 tsp mild curry powder
  • 1 tsp finely grated ginger
  • 100ml vegetable stock
  • 2 tbsp light soy sauce
  • Large saucepan
  • Large wok or saute pan

Bursting with colour and flavour, a perfect meal without meat.


  1. Cook the noodles for 3-4 minutes or as directed on the pack, drain through a sieve, rinse in warm water and set aside.
  2. Heat a wok, add a teaspoon of the oil then one of the eggs, swirl around to make a thin omelette, turn out onto a board and roll up, repeat with another teaspoon oil and remaining egg. Cut the omelette rolls into thin strips.
  3. Heat the remaining oil in the wok, add the garlic, the prepared vegetables and stir fry for 4-5 minutes. Add the beansprouts, curry powder and ginger, stir together then add the stock and soy sauce.
  4. Add the drained noodles to the pan and use two forks to separate them and toss everything around. Finally add the omelette rolls and serve.


  • Curry powder and tastes vary, so add just enough, so all the family will eat this dish. Use 1 tsp powdered vegetable stock dissolved in hot water for this recipe. Scatter over thinly sliced spring onion, or fresh red chillies if preferred.