Guilt free take out

Friday nights were made for Chinese take away and your favorite series on Netflix. Take out food is not usually an option when it comes to getting fit, so this inspired me to adapt one of the dishes I order regularly, Singapore noodles.

This recipe serves two, but it can be scaled up easily. It also requires the use of a good non stick frying pan or wok to cut down on the amount of oil needed.

100g fine noodles, partially cooked, drained and allowed to cool
1 clove crushed garlic
1 tbsp grated ginger
1 red chilli finely chopped
1 large onion, halved and sliced
1 red pepper, halved and sliced
1 small carrot, cut to matchstick sized pieces
20g snow peas sliced
20-30g bean sprouts
2 chicken breasts, cut to 1-2 cm cubes, seasoned with a dash of soy sauce
100g prawns
1 egg, beaten with a dash of soy

1 tsp oil
2 tsp mild curry powder
1 tsp turmeric

2 spring onions finely chopped
½ tsp sesame seeds

Mix your noodles, oil, curry powder and turmeric and set to one side.

Dry fry your egg into a thin omelet and set aside after cutting it into thin shreds. Then in the same pan fry off the chicken cubes. When the cubes are half way cooked add the prawns. Once the chicken and prawns are almost cooked, set aside with the omelet pieces.


Dry fry the garlic, ginger and chilli for a few seconds then add the onion, pepper and carrot. Once the vegetables are just starting to soften, add the noodles to the pan and keep stirring for two to three minutes. Add the chicken, prawns and egg to the pan for another minute or two. Once everything is cooked through, serve using the spring onion and sesame seeds as a garnish.

If you are not a fan of seafood, substitute the prawns for 100g of sticky pork. (Pork loin cut into strips, marinaded in dark soy, honey, a pinch of chilli powder or 5 spice powder, mustard powder and black pepper and then dry fried.)