Thursday, 18 August 2011

Quick Singapore Noodles

This is a quick and healthy mid-week meal which is great for using up any vegetables that are in the cupboard. I tend to use a mix of peppers, spring onions, mange tout, beansprouts and leeks, but any vegetables that can be stir-fried can be thrown in. The same goes for meat... I generally use chicken but pork, turkey, beef or prawns will do. The basic ingredient is straight-to-wok noodles - I use Amoy Singapore noodles, which contained 2 individually sealed packets and are already flavoured. It takes about 15 minutes to prepare the meat and vegetables and 10 minutes to cook. Great for when you have come in from work and are going out later in the evening.


  • 2 tbsp groundnut oil
  • 1 chicken breast, cut into small strips
  • 1/2 green/red/yellow pepper, cut into small slices
  • 4 spring onions, sliced diagonally (use both white and green parts)
  • 1/2 green/red chilli, deseeded and finely sliced
  • 1 sachet straight-to-wok Singapore noodles
  • dark soy sauce
  1. Heat the oil in a wok until slightly smoking. Add the chicken pieces and stir-fry until the meat has turned white.
  2. Add the vegetables and chilli pepper. Stir-fry for 2 minutes.
  3. Add the noodles. Stir-fry until well mixed with the meat and vegetables
  4. Add a dash of dark soy sauce to taste. Mix well.
  5. Serve immediately.

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