Skill level: Easy peasy
Costs: Cheap as chips
Singapore noodles are so easy to make at home and packed full of veg to make a healthier version of a takeaway. It's 415 calories and ready in 35 mins, but so tasty! Tender breaded scampi works well with the tangy flavours, made with mild curry paste, fresh coriander and lime
- 225g pack Whitby breaded scampi
- 3 nests of fine egg noodles
- 2tsp peanut or sesame oil
- 1tbsp vegetable oil
- 3tbsp frozen chopped onion
- 300g frozen mushrooms
- 100g frozen sweetcorn
- 150g frozen stir-fry mix
- 2tbsp mild curry paste
- 5tbsp soy sauce
- Juice 1 lime
- 1tbsp frozen coriander
If you don't like scampi, why not try using chicken nuggets instead? They work just as well.
- Heat the oven to 200C, gas 6. Cook the scampi on a lined baking tray for 15-20 mins.
- Cook the noodles in boiling water for 3 mins, then drain and toss with the peanut or sesame oil. Set aside.
- Heat the vegetable oil in a wok or sauté pan and cook the onion for a few mins. Add the frozen vegetables and cook for 5 mins. Mix together the curry paste with the soy, lime juice and coriander and pour into the pan. Cook for 1 min, then toss in the noodles and coat well in the sauce.
- Serve the noodles and veg topped with the cooked breaded scampi.
Nutritional information per portion
- Calories 415(kcal)
- Fat 13.0g
- Saturates 1.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.