Singapore Noodles


  • 2 pkts
  • 1 tbsp
    vegetable oil, plus 2 tsp, extra
  • 250g
    green (raw) prawns, shelled and deveined
  • 1 (120g)
    onion, chopped
  • 1 (200g)
    red capsicum, thinly sliced
  • 1 cup (80g)
    broccoli florets
  • 2
    eggs, lightly beaten
  • 1 tbsp
    curry powder
  • 2 cups (100g)
    bean sprouts
  • 3 tbsp
    light soy sauce
  • Fresh coriander to garnish

How to Cook

Prep Time: 15 minutes | Cooking Time: 10 minutes
  1. Cook MAGGI 2 Minute Noodles Chicken Wholegrain according to packet instructions, drain and keep warm

  2. Meanwhile, heat oil in a large frying pan until hot. Stir-fry prawns for 1 minute until they turn pink. Remove and set aside. Using the same pan stir-fry onion and capsicum for 1 minute. Remove and set aside with the prawns

  3. Add beaten eggs to frying pan and cook into an omelette. Remove and cut into thin slices before setting aside.

  4. Add extra oil to pan, mix curry powder with 3 teaspoons of water to make a paste; add to pan. Add cooked noodles. Stir-fry until thoroughly combined. Add prawns, onion and capsicum mixture, omelette strips and bean sprouts, season the mixture with soy sauce. Stir-fry for 4–5 minutes until the noodles are warmed. Serve with coriander and a squeeze of lemon if desired.