Singapore Noodles

This spicy noodle dish is easy to make and tasty to eat!

4
15
25
Equipment: 
  • Saucepan
  • Wooden spoon
  • Sharp knife
  • Chopping board
  • Colander
  • Wok
  • Measuring jug

 

Ingredients: 
  • 250g dried medium egg noodles
  • 1 tablespoon vegetable oil
  • 2 chicken breasts, cut into strips
  • 150g peeled prawns (optional)
  • 1 carrot, peeled & cut into matchsticks
  • 1 red pepper, de-seeded & cut into strips
  • 1 yellow pepper, de-seeded & cut into strips
  • 1 onion, peeled and thinly sliced
  • 8 spring onions, trimmed and chopped
  • 100g frozen peas
  • Half a red chilli, de-seeded and finely chopped
  • 3 garlic cloves, crushed or finely chopped
  • 20g root ginger, peeled and finely chopped
  • 1 heaped tablespoon medium curry powder
  • 200ml chicken stock

 

Simple steps: 
  1. Cook the noodles according to packet and drain
  2. Heat the wok with half the oil over a high heat, add the chicken for 1 minute and add the prawns if using and cook for another 2 minutes. Remove and set aside
  3. Using the rest of the oil cook the peppers, onion, carrot, spring onions and peas for 3 minutes, adding the chilli garlic and ginger at the end
  4. Add the curry powder and stir fry for 30 seconds, add the stock and soy sauce.
  5. Cook for another minute add the chicken and prawns back in
  6. Add the noodles, stir thoroughly and serve

 

Swap the chicken and prawns for Quorn, and the chicken stock for vegetable stock and you have a perfect veggie-friendly dish!

Calories: 
235
Protein: 
19.6g
Fat: 
6.2g
Saturated fat: 
3.2g
Carbohydrates: 
26.2g
Sugars: 
4.9g
Salt: 
317.6mg
Dietary fibre: 
3.2g
Allergen information: 
Celery
Egg
Fish