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.
20 mins + marinade time
Serves 23 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
