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main-meals

Healthy Singapore Noodles

Delicious, healthy & ready in a flash!

20 2
Healthy Singapore Noodles | DonalSkehan.com, Delicious, healthy & ready in a flash!

main-meals

Healthy Singapore Noodles

Delicious, healthy & ready in a flash!

20 2
Sunday, February 14, 2010

3 cloves of garlic, minced

A thumb sized piece of ginger, grated

1 tbsp of oyster sauce

2 tbsp of soy sauce

2 chicken breasts, sliced into thin strips

100g of rice vermicelli noodles

2 tbsp of sunflower oil

2 celery sticks, finely sliced

1 carrot, finely sliced

4 spring onions

1 tbsp of Asian curry powder

1 tsp of sesame oil

A good handful of bean sprouts

 

Medium bowl

Wok

Kitchen tongs

20 mins + marinade time
Serves 2

Singapore noodles are a standard Chinese restaurant dish, but making them at home is so easy and it also means you can monitor what’s going in to them, adding whatever healthy vegetables you feel like. The addition of curry powder to this dish not only brings a new flavour to it, but it coats the noodles and gives a great texture to every bite.

 

Marinate the chicken with the garlic, ginger, 1 tbsp of soy sauce and oyster sauce. Cover and place in the fridge for at least 30 minutes. Soak the noodles in a bowl of boiling water for 6 minutes or until soft. Drain and set aside.
Heat a wok over a high heat and add the oil to coat. Add the chicken and stir fry for 3-4 minutes. Add the celery, carrot and spring onion, and stir fry for 2 minutes. Add the curry powder and toss through for another 2 minutes.
Add the noodles and bean sprouts and a drop of sesame oil to taste. Toss everything together using kitchen tongs until it’s combined. Serve straight away.
20 mins + marinade time
Serves 2

Ingredients

3 cloves of garlic, minced

A thumb sized piece of ginger, grated

1 tbsp of oyster sauce

2 tbsp of soy sauce

2 chicken breasts, sliced into thin strips

100g of rice vermicelli noodles

2 tbsp of sunflower oil

2 celery sticks, finely sliced

1 carrot, finely sliced

4 spring onions

1 tbsp of Asian curry powder

1 tsp of sesame oil

A good handful of bean sprouts

 

You'll Need

Medium bowl

Wok

Kitchen tongs

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  • Sharon

    Made this 3 times now over space of 2 weeks!Absolutely delicious!!!

  • http://twitter.com/WillKnott WillKnott

    Is there a difference… yes. I’ve a severe intolerance to something in Indian Curry powder (body goes in to purge mode with even small amounts), but I’m fine with Thai Curries. From what I can tell Asian curry contains chillies (heat) but without turmeric (color), Fenugreek or the curry plant itself.

  • Amy Page

    I made this last night with shrimp instead of chicken and it was delicious! Thank you for the recipe!

  • http://www.france-travel-info.com Debbie Cochener

    This is my favorite “go to” dish. We love it! THanks!

    • http://www.donalskehan.com/ Donal Skehan

      Great to hear!

    • http://www.donalskehan.com/ Donal Skehan

      Wohoo!

  • Liam

    Would I double the ingredients to make a bigger dish?

    • http://www.donalskehan.com/ Donal Skehan

      Yep! Always good to have extra!

  • magdalena

    I always burn my garlic, is it because my wok is way too hot ?

  • Hannah

    Just made this tonight Donal and it was delicious!! So yummy. I often find it hard to make good rice noodles but nailed it!! So fresh and delist!!

    • http://www.donalskehan.com/ Donal Skehan

      Great to hear! :)