The Healthy Mix Dinners Singapore Noodles

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Skinnymixer’s Singapore Noodles features in the Takeaway section of the cookbook The Healthy Mix Dinners.

These Singapore Noodles are a cookbook exclusive recipe…

I like to call these Singapor-ish noodles – because traditionally Singapore Noodles should be charred in a wok. This is also the perfect healthy dinner recipe to load up with whatever veggies you have in the fridge! 

Hopefully this Thermomix & regular cooking methods cookbook helps takes a little bit of stress out of dinner time and help answer the question “What’s for dinner?” 🥰

This page exists to help people find what cookbook the Singapore Noodles recipe is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!)

Want to know more about the Dinners cookbook? 

This is the contents of the cookbook with all the dietary variations included for each. As you can see we have a strong focus on 

  • Dairy-free
  • Gluten-free
  • Egg-free
  • Low Carb
  • Paleo
  • Vegetarian
  • Low FODMAP

The Healthy Mix Dinners Contents

How to prepare your Steaming Tray with wet baking paper to cook the eggs

  1. Tear off a sheet of baking paper roughly the size of your flat steaming tray.
  2. Scrunch into a ball and soak under running water. Squeeze gently to remove some excess water.
  3. Unravel the now wet and scrunched piece of baking paper and flatten it out over the flat steaming tray. Tuck down the edges/leave gaps on the sides where the vents are to ensure air circulation.
  4. Add your eggs to the tray and gently stir during cooking if choosing to scramble them. Cook with the lid on.

If you have a Thermomix Cutter

This is another recipe that you can use the Thermomix cutter to help cut down on prep time, when you are cutting your vegetables. 

The Healthy Mix Dinners Singapore Noodles

The Healthy Mix Dinners: Singapore Noodles

5 from 1 vote
Print Pin Rate
Course: Main
Keyword: Takeaway
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 335kcal


  • 500-700 g chicken thigh
  • 200 g dried rice vermicelli noodles
  • carrot
  • green beans
  • red capsicum
  • bean sprouts
  • soy sauce - tamari or coconut aminos
  • Chicken Stock Concentrate
  • fish sauce
  • rice wine vinegar
  • spring onion
  • fresh ginger
  • sesame oil
  • garlic
  • eggs
  • Malaysian Style Curry Powder
  • onion powder
  • turmeric powder
  • fresh red chilli

To Garnish

  • fresh red chilli
  • fresh coriander leaves
  • lime
  • spring onions


This recipe is exclusive to The Healthy Mix Dinners.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 240g | Calories: 335kcal | Carbohydrates: 28.1g | Protein: 23.9g | Fat: 12.8g | Saturated Fat: 3g | Sodium: 917mg | Sugar: 2.4g

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  1. 5 stars
    Hubby notoriously hates rice noodles BUT he eagerly gives this 2 👍👍 up. I would have to agree.

    Egg free but he says egg would have been yummy. We used all the sauce but there was a lot left in the leftovers.

    The thermomix cutter made the carrot and capsicum a breeze to cut. I put them through together. It registered 8 seconds by the time I got to it, given I can’t use my dominant arm. I think 5 seconds did it.

    I had just made the Malaysian Style Curry Powder and didn’t wash my bowl. I don’t think it would have made a huge difference.

    I liked that the beans were so small that you couldn’t tell they were in there. I’m not a huge fan of beans but will eat them.

    I would suggest that serving size if having it alone is 6 or 4 for large eaters. Adding egg would give it bulk and protein, which could be where the extra serving sizes are coming from.

    Really impressed overall.

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