singapore noodles | packed with veggies

I remember eating Maggi two minute noodles loads as kids. My brother Pete was the two minute noodle king. It also used to be a ‘thing’ to eat them raw. Something about the crunch really did it for me. If you had a packet of Maggi noodles in your lunchbox at St Mad’s you could swap them for absolutely anything! They were the trump card. My sister Elles and I would swap them for peaches and nectarines in stone fruit season. (Oh what I would do for a nectarine right now).

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I used to crave raw Maggi noodles when pregnant with Charlotte. They also got me through getting my four wisdom teeth out; I ate them for weeks afterwards. Not only was getting my ‘impacted’ teeth out a traumatic experience, what with the pain, swollen cheeks and ice pack tied around my head; I went under the knife on my 21st birthday, exactly one week before my party. Happy birthday Lo.

Needless to say I went off two minute noodles after that.

Pete has too apparently. And somewhere along the line ‘Maggi’ noodles were replaced with ‘Mi goreng’. I was shocked when I heard that Pete prefers them. Where’s your brand loyalty I ask? (whilst gee-ing him up over a few beers recently). Think of all that Maggi has done for you over the years.

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These days, I prefer vermicelli noodles, eating them all the time. They’re heaps healthier and go so well with any meat or vege of choice. There are loads of ways to cook vermicelli noodles for a fast, easy and healthy mid week meal and I’ve got oodles of noodles recipes on the blog; my vermicelli noodle salad, vermicelli noodles with salmon and coconut broth or my cheats rice paper roll bowl.

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I also love Singapore noodles and find that the ‘Pandaroo’ chow mein noodles work the best here. They are so easy to use as you throw them straight in to the wok. There’s no need to soak them in boiling water first (which you do when using Vermicelli). You’ll feel good after eating this big bowl of noodles which is loaded up with fresh veggies, a thin egg omelette and topped off with chilli and spring onions.

It makes for the perfect meat free Monday meal (but by all means go nuts with adding prawns, chicken or barbecued pork to the mix). Who doesn’t love a good stir fry anyway?

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I really like the flavour that the curry paste brings with it and you can substitute the fresh garlic, ginger and chilli for jarred too if it’s easier for you. There’s also something about baby corn that I really like. I’ve heard people say that it has no taste but I love the crunch and consistency of it for some reason.

But don’t worry Maggi. I still throw some of your two minute noodles in to the trolley from time to time. For a bit of nostalgia I guess.

And if there’s absolutely nothing else in the house to eat when you’re looking for a treat – go on. Crack the Maggi noodles out, sprinkle some of the seasoning over the top and hoe in. Do it for old times sake.

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singapore noodles | packed with veggies (serves 2)

2 x eggs
1 x small brown onion, cut in to wedges
2 x large garlic cloves, peeled and crushed
1 x piece of fresh ginger, peeled and grated (about the size of a 20 cent coin)
10 x baby corn, cut in half
1 x small carrot, peeled and julienned
1 x bunch of broccolini, trim the ends and cut in to 3*
1/2 a red capsicum, cut in to slices
1/4 of a white cabbage, finely sliced
1 x heaped teaspoon of curry powder
2 x tablespoons of soy sauce
1 x tablespoon of rice wine vinegar**
1/2 a packet of Pandaroo chow mein noodles (available from Woolies)
A couple of good splashes of water
A dash of vegetable oil
Spring onions, finely sliced, to serve
1 x long chilli, finely sliced, to serve
Lemon wedges, to serve

  • Crack the eggs in to a small bowl, add a tiny splash of water and whisk using a fork.
  • Heat a wok over a high heat and add a dash of vegetable oil.
  • Add the egg to the hot pan, swirling around to coat the wok and to form a thin omelette. Reserve and cut in to strips.
  • Wipe the wok with a clean cloth and add another dash of vegetable oil.
  • Add the onion to the hot pan, stirring with a wooden spoon so as not to burn.
  • Next, add the garlic and ginger and continue to cook for another minute or so.
  • Now add the corn, carrot, broccolini and capsicum. Add a good splash of water to help the veggies along a bit and stir fry the veggies over a high heat.
  • Once the veggies are starting to lose their ‘raw-ness’, add the cabbage, curry powder, soy sauce and vinegar and toss.
  • Add the noodles to the wok as well as another splash of water to help them along a bit.
  • Cook, tossing the wok until the noodles have softened and you’re happy with how they taste.
  • Throw the cooked egg in and toss.
  • Serve with the sprinkled spring onions, chilli (if desired) and a wedge of fresh lemon.

Choppies are a must here.

Lo’s tips

  • *When using broccolini, I slice the thick stems down the middle so that it cooks more evenly.
  • **You can use white vinegar instead if you don’t have any rice wine vinegar.
  • Although stir fries such as these are very easy to make, the hardest part about such simple Asian dishes is getting the timing right. You want to time it so that the veggies are cooked nicely but still hold their shape. I can’t stand really mushy veggies in stir fries.
  • You can make this dish as hot as you like by adding more or less curry powder and by serving the noodles with as much or as little chilli as you like.
  • If you don’t have fresh chilli, Sriracha also works well here.
  • By all means add prawns, chicken or barbecued pork to this stir fry. Or add all three! Once you get the flavours right and have mastered the art of cooking the noodles and veggies, the world is your oyster.

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These noodles go down well with either a really cold beer or a glass of green tea.

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If you make these Singapore noodles, please leave your comments below. xx

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