Singapore “Super”Noodles




15 min


Egg, Gluten, Celery, Soya

This Asian street food is really difficult to research as no two recipes are the same – indeed, no two recipes even contain the same ingredients. At all. Here, I’ve done a vegetarian version that is packed with flavour and makes a really hearty, warming plate of food. I have used two kinds of onion, pepper, a few green beans that I had left over, some carrot and an ingredient I haven’t used since my college days – super noodles. If I had any, I would have put some chillies in it, but I do like spicy food. The beauty of this dish is that you can add pretty much anything to it – If I had some chicken or a bit of left over ham I would add this -and you don’t need much as it is really filling.


  • 1/2 packet super noodles
  • 1 small potato diced
  • 1/2 carrot diced
  • 5 green beans chopped
  • 1/4 white onion chopped
  • 1/4 red onion sliced
  • 1/4 red pepper sliced
  • 1 teaspoon curry powder
  • 1 dessert spoon vegetable oil


  1. Soak the noodles in water until they are softened completley.
  2. Heat the oil in a pan over a moderate heat, and then add all of the vegetables.
  3. Cook for three or four minutes, until just softened.
  4. Add the curry powder to taste and then a splash of water, and stir to combine.
  5. Tip in the drained noodles and stir to combine