Singapore Noodles with Furikake

Singapore noodle stir fry with Mara Seaweed Furikake Mara Seaweed Furikake 30g Pouch - add to basket

A spicy, savoury texture fiesta, for a quick midweek meal.

Serves 2
Time 10 mins prep, 10 mins cooking

This simple noodle recipe is packed with protein from seaweed, greens and peanuts, with a little kick from curry powder and chilli flakes.

The recipe can be made vegan, or throw in a handful of cooked prawns if you fancy.


  • 1tbsp Furikake
  • 200g egg noodles, or rice vermicelli noodles if you prefer
  • 1 clove garlic
  • 2 cm piece ginger
  • 1 red chilli
  • 1 small white onion
  • 1 red pepper (or mix of coloured peppers)
  • Handful tenderstem broccoli 
  • 2 handfuls mixed chopped mushrooms
  • 100g baby sweetcorn
  • 2 tbsp curry powder
  • 120ml soy sauce or tamari
  • 300ml water
  • 1 lime, juiced
  • 1 tsp sugar
  • 50g unsalted peanuts, crushed


  1. Heat oil in a deep frying pan or large wok. Dice garlic, chilli and ginger and saute briefly.
  2. Finely slice onions and pepper into strips and add to the pan.
  3. Add curry powder and stir through. 
  4. Chop broccoli into 2cm lengths and toss in sweetcorn and mushrooms. 
  5. Boil noodles to packet instructions, rinse and drain.
  6. Combine soy sauce with water, lime juice and sugar.
  7. Add cooked noodles and soy sauce mix to veg. Stir and leave to gently simmer until most of the liquid has been absorbed by the noodles. 
  8. Serve topped with peanuts and Furikake.

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