Recipe

Singapore noodles

Aromatic and delicious Singapore noodles with thick shredded chicken and prawns are flavoured with sweet teriyaki in this Asian stir-fry that is low-fat and low-calorie.

Jan 30, 2013 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 2
    • Print
    Print

Ingredients

Singapore noodles
  • 100 gram fresh singapore noodles
  • 2汤匙蔬菜或花生油
  • 2 eggs, lightly whisked
  • 2 skinless chicken thigh fillets, chopped
  • 1 brown onion, chopped
  • 2 teaspoon mild curry powder
  • 1 carrot, coarsely grated
  • 1/2 cup frozen pea and corn mix
  • 3/4 cup water
  • 2 green onions, thinly sliced diagonally

Method

Singapore noodles
  • 1
    Soak noodles in boiling water in a heatproof bowl 5 minutes. Stir with a fork to separate strands; drain.
  • 2
    Heat 2 teaspoons oil in a large frying pan over moderate heat.
  • 3
    Add egg; tilt to cover base. Cook 1 minute, or until set underneath. Turn; cook a further 1 minute. Transfer to a chopping board; slice thinly. Divide between 2 small airtight containers; chill.
  • 4
    Heat 1 tablespoon of remaining oil in same pan over moderate heat. Add chicken; cook, stirring, 4 minutes, or until cooked. Transfer to a heatproof plate.
  • 5
    Heat remaining oil in same pan over moderate heat.
  • 6
    Add brown onion; cook, stirring, 3 minutes, or until softened. Add curry powder; cook 1 minute, or until fragrant.
  • 7
    Add carrot, pea and corn mix and water; cook, stirring, 2 minutes, or until vegetables have softened Add chicken, noodles and green onion; toss to combine. Cool.
  • 8
    Divide noodle mixture between 2 airtight containers; chill. Serve topped with egg.

Notes

Prepare ingredients for recipe the night before.

The Latest from Food To Love