Veggie Singapore Noodles

Butternut squash, broccoli, bell pepper & omelette

Veggie Singapore Noodles
  • Cook Time
  • Servings
  • 575

Singapore noodles are a Chinese takeout staple everywhere from Hong Kong to the U.S. — but you’d be hard-pressed to find them in Singapore. The inaptly named dish stars stir-fried curried rice noodles and vegetables, often joined by pork or prawns. Butternut squash and broccoli bulk up this vegetarian version of the dish, while our house Singapore sauce adds Vadouvan curry spice. Strips of a thin, crepe-style omelette add a boost of protein on top.

Nutrition Facts

2 servings per container
Serving size(494 g)
Amount per serving
% Daily Value*
Total Fat 27.1g42%
Saturated Fat 3.4g17%
Trans Fat 0.0g
Cholesterol 164mg55%
Sodium 505mg21%
Total Carbohydrate 74.1g25%
Dietary Fiber 11.7g47%
Total Sugars 14.6g
Includes Added Sugars
Protein 13.4g
Vitamin D
Calcium 16%
Iron 21%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

All ingredients in this recipe:
brown rice pad thai noodles, eggs, Singapore Sauce (Vadouvan curry powder, sesame oil, sherry vinegar, tamari, safflower oil, Sriracha, ground ginger, agave, cornstarch), green bell pepper, butternut squash, onion and celery, carrot, scallion, broccoli, sriracha

Allergen information:
Contains egg, soy

Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.