Singapore Noodles


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


4 People


15 minutes


25 minutes


  • Saucepan
  • Wooden spoon
  • Sharp knife
  • Chopping board
  • Colander
  • Wok
  • Measuring jug


  • 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
  • splash of soy sauce

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


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





Fish, Crustaceans

Curry powder and vegetable stock allergens vary – check labels