REPLENISH KITCHEN’S SEXY SINGAPORE NOODLES


Ok, so it’s not an exact fakeaway, its more a unique little snowflake that you can make at home and enjoy.

Using potato starch instead of flour this little beaut is a big tick in the GF column. It’s a nice, balanced and light dish guaranteed to hit you in the mouth feels.


  • Cals
  • 647
  • Protein
  • 49g
  • Carbs
  • 61g
  • Fat
  • 23g per serving
  • Pork shoulder 100G
  • Prawns 60g
  • Five spice 1/2 tea spoon
  • Madras curry 1/2 tea spoon
  • Red peppers 50g (julienne)
  • Carrots 20g (julienne)
  • Cabbage red 20g (julienne)
  • Sesame seeds black 1/2 tea spoon
  • 150g  rice noodles cooked
  • 10g potato starch
  • 5g spring onion (finely sliced)
  • 3g sliced chilli (finely sliced)
  • 1/2 lime zest
  • 15g chilli nuts (crushed)
  • Bring a pan of water to the boil so it’s gently bubbling
  • Heat a wok on a medium heat with a splash of sunflower oil.
  • Toss in the veg and spices and sweat for 2 minutes.
  • At the same time toss the noodles into the water and cook for 3 minutes (or as instructed on the packet) drain and add to the vegetables, add the lime juice and zest. Set aside.
  • Get another frying pan on the go, cook the prawns in a tsp of oil for 3 minutes, keep them turning.
  • If you’ve got enough hands, dust the pork in the potato starch, toss in the wok with another splash of oil until golden and crisp.
  • Place the noodles in the bowl, scatter the prawns and pork on top and then finish wit the chillies, spring onions and crushed nuts.

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