5-minute Singapore Noodles

Short of time? Here’s a super-quick way to make a delicious meal of Singapore noodles


As much as I love to cook from scratch, I’m all for a short-cut every now again, but unfortunately I struggle to find convenience food that is up to scratch for me. Generally I’d rather not have anything than a lot of the convenience food that is around! It’s been years and years since I’ve tried a noodle-in-a-pot type snack- the only time I have ever really done it is when I spent a long, wet, cold British summer working in an ice-cream van on Dartmoor where lunch options were seriously limited! I opted for the convenience of something that only needed boiling water added ( and I loved the idea!), but the results were seriously disappointing, gloopy and fake tasting.



A few months ago a friend (who is also following Slimming World) texted me to say that I had to try Naked Noodle- now this is someone who is a real foodie and I know wouldn’t make a recommendation lightly! So I looked up the lowest syn versions (Singapore Curry and Hoisin Duck- 2 syns each) and gave them a go! My hopes weren’t high, and I know that I’m a real food snob, but I really enjoyed both of these. My main weak point for cooking for myself is when my husband is working away and I just can’t be bothered to whip up a meal just for me, and this is exactly the scenario in which I would use these. It only takes a moment to add a few extra fresh veg and perhaps some prawn and chicken, and you have a tasty, filling and healthy meal which only takes moments to prepare.

So what’s different about Naked Noodle? Well, for one they are low in calories and fat, there are no artificial colours or preservatives, and the focus is on authentic taste and good quality. I love Singapore curry, and if someone served this to me, I wouldn’t for a moment think that it had come out of a pot!

Each Naked Noodle only takes 4 minutes to be ready, so it’s the perfect timing to fry a few fresh veg up, whatever you have really to throw in, and the pre-cooked frozen prawns are perfect for adding in for a little extra texture!

These would also be so handy for quick and easy lunches or camping trips, and a great thing to have in the cupboard for those times when you just don’t have the time or energy to cook! I have also bought a bag of frozen stir-fry veg so that I have all the ingredients I would need either in the cupboard or frozen for when I am really stuck.

Find out more about Naked Noodle, and their range of flavours here: https://naked-noodle.com/



Disclosure: This post was written in collaboration with Naked Noodle. All opinions are my own, and honest and truthful. All images are mine.


My Recipe

Serves: 1
Syns: 2 syns per portion
Healthy Extra: none


  • 1 Naked Noodle Singapore Curry
  • 1 spring onion, chopped
  • 1/2 red pepper, chopped
  • 50g sugarsnap peas
  • 50g cooked prawns (defrosted)
  • Spray oil or low-calorie cooking spray
  • Fresh coriander and lime to garnish


  1. Make up the Naked Noodle pot as instructed (fill up to the line with boiling water)
  2. Spray a frying pan with low-calorie cooking spray or spray oil and heat. Add in the vegetables and stir-fry for 2 minutes.
  3. Add the Naked Noodle into the frying pan, and stir-fry for 1 minute until all mixed.
  4. Garnish with fresh lime and coriander if you have it!

Additional Info

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