High Protein Singapore Noodles

Ingredients

• 227 g (8 oz)black bean spaghetti
• 30 ml (2 tbsp)toasted sesame oil
• About 100 g (1 cup)sugar snap peas, cut into thin strips
• 1/2 largeyellow courgette, cut into thin strips
• About 220 g (2 cups)shredded carrots
• 6spring onions, white and green parts, sliced
• 2Fresno chillies, cut into thin strips (see note)
• 3 tsp, dividedcurry powder
• 60 ml (1/4 cup)soy sauce or gluten-free tamari
• 45 ml (3 tbsp)mirin
• To taste, optionallime, for garnish
• To taste, optionalcoriander, for garnish
• To taste, optionalcrushed peanuts, for garnish

Instructions

1. 1

   Cook the pasta

   Cook the black bean spaghetti according to the packet instructions. Drain it well and set aside.

2. 2

   Stir-fry the vegetables

   Heat the sesame oil in a large frying pan or wok. Add the sugar snap peas, courgette, carrots, spring onions, chillies and 2 teaspoons of curry powder. Cook over a medium-high heat for 5 minutes, tossing frequently.

3. 3

   Toss and finish

   Add the cooked pasta, soy sauce or tamari, mirin and the remaining 1 teaspoon of curry powder. Toss well and cook for a further 3 minutes. Garnish with lime, coriander or crushed peanuts, if you like, and serve.

What are Singapore noodles?

Singapore noodles are commonly understood as a curry-seasoned noodle stir-fry, with vegetables and a savoury sauce. This version uses black bean spaghetti instead of the more usual thin wheat or rice noodles.

The quick cooking keeps the vegetables lively, while curry powder, soy sauce and mirin coat the noodles with a punchy sweet-savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 377 calories, 29g protein, 44g carbs, 9g fat.

The black bean pasta contributes most of the carbohydrates and a substantial share of the protein, while sesame oil supplies most of the fat. Vegetables add volume and fibre, and the soy sauce contributes sodium. For a balanced plate, serve a portion alongside extra greens or a light vegetable salad.

Choosing the ingredients

Black bean spaghetti: use the packet directions as your guide, since cooking times can vary between brands. Drain it thoroughly so the sauce does not become watery.

Vegetables: cut the snap peas, courgette and chillies into thin strips so they cook quickly and are easy to toss through the pasta.

Curry powder: the recipe divides it between the vegetables and the noodles, bringing its aroma through the whole dish.

Getting the stir-fry right

Hot pan: let the sesame oil heat before adding the vegetables, then keep them moving with frequent tossing. A large pan or wok gives them room to cook rather than pile up.

Batch size: if your pan is small, cook the vegetables in batches and combine them before adding the pasta and sauce.

Checking texture and doneness

Vegetables: after 5 minutes, the strips should be hot and beginning to soften while still retaining some bite. Thin, evenly cut pieces help them cook at a similar pace.

Pasta: once added to the pan, toss for the full 3 minutes so it warms through and takes on the sauce without being left to sit on the base.

Balancing the sauce

Soy and mirin: soy sauce or tamari supplies savouriness, while mirin brings a little sweetness. Toss them through the noodles with the final teaspoon of curry powder.

Seasoning: taste a strand before serving; if it needs more brightness, use the optional lime garnish. Add peanuts or coriander at the end so they keep their texture and freshness.

What to serve alongside

The noodles can be served as a complete meal, with the pasta and vegetables already mixed together. For a larger spread, pair them with a simple cucumber salad or steamed greens.

Lime wedges work well at the table, letting each person add acidity to taste. Keep any extra toppings separate until serving.

Recipe notes & tips

• Prepare and slice all the vegetables before heating the pan, as the stir-fry moves quickly.
• Drain the pasta well to help the soy-and-mirin sauce cling rather than turn thin.
• Use a wide frying pan or wok so the vegetables can be tossed without spilling.
• Adjust the amount of Fresno chilli to suit your preferred heat level.
• Add the optional garnishes just before serving for the freshest flavour and texture.

Variations

• Extra vegetables: add thinly sliced red pepper and stir-fry it with the other vegetables.
• More heat: leave in some chilli seeds or add extra sliced Fresno chilli.
• Citrus finish: squeeze lime over the noodles just before serving.
• Nutty topping: scatter crushed peanuts over each portion for added crunch.
• Gluten-free option: choose tamari labelled gluten-free and check the pasta and mirin labels.

Common mistakes to avoid

• Crowding the pan: the vegetables may steam rather than cook evenly; use a larger pan or work in batches.
• Uneven vegetable strips: thick pieces can stay firm while thinner ones soften; cut them to a similar size.
• Wet pasta: excess water dilutes the sauce; drain the spaghetti thoroughly before adding it.
• Overcooking the vegetables: they can lose their bite; toss frequently and begin checking around the 5-minute mark.
• Adding all the curry powder at once: split it as directed so the final portion seasons the noodles and sauce.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat in a frying pan over a medium heat, tossing until piping hot; add a small splash of water if the noodles seem dry.

Frequently asked questions