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Easy Singapore noodle salad
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
15-minute low-fat Asian noodle and vegetable ribbon salad.
Ingredients:
  • 440g packet shelf fresh Singapore noodles
  • 1 small head broccoli, cut into small florets
  • 150g green beans, trimmed, halved
  • 86.63 gm salt-reduced soy sauce
  • 40.00 ml rice wine vinegar
  • 32.00 gm brown sugar
  • 5.00 gm curry powder
  • 2 small carrots, peeled into ribbons
  • 125.00 ml bean sprouts, trimmed
  • 3 green onions, thinly sliced
Instructions:
  • Prepare the noodles according to package instructions, ensuring broccoli and beans are added during the final minute of cooking. Drain the noodles, rinse under cold water, and drain thoroughly before transferring to a large bowl.
  • Combine soy sauce, vinegar, sugar, and curry powder in a jug and whisk until well blended. Season with pepper to taste.
  • Combine the carrot, bean sprouts, and onion with the noodles. Drizzle with dressing and mix well. Serve.

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