Singapore Noodles | Video
Healthy and tasty one pan noodle stir-fry loaded with chicken, shrimp and curry powder
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Servings
Ingredients
- 200 g rice stick noodles vermicelli noodles
- 1 tablespoon oil
- 2 eggs lightly whisked
- 2 garlic cloves minced
- 1 medium onion thinly sliced
- 2 stalks spring onions scallions, thinly sliced
- 1 medium bell pepper capsicum, thinly sliced
- 200 g boneless chicken I used chicken thigh fillet, cut into thin strips
- 100 g shrimp prawns, deveined and cleaned
- 2 tablespoon curry powder
- 2 tablespoon soy sauce
- Boiling water
- Spring onions scallions, chopped, to garnish
Instructions
- Place noodles in a heatproof bowl. Pour in boiling water. Soak for 5 minutes. Drain. Rinse in cold water. Drain again. Set aside.
- Heat oil in a large frying pan or wok over high heat. Add eggs to the pan. Season with salt. Cook, and use a large spoon to break it down into small pieces. Remove scrambled eggs from the pan. Set aside.
- Add garlic, onions, bell peppers (capsicums) and spring onions (scallions) to the pan. Stir fry for 2-3 minutes until tender. Add chicken, shrimp, soy sauce and curry powder. Stir fry for 4-5 minutes or until chicken is cooked through. Stir in noodles and scrambled eggs. Stir fry for a further 2 minutes. Garnish with chopped spring onions (scallions).
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Notes
- Ideally, veggies should retain crunch when cooked
- In the traditional version of this recipe, Chinese bbq pork or char siu is added
- In the traditional version of this recipe, Chinese bbq pork or char siu is added
Nutrition
Serving: 1g | Calories: 344kcal | Carbohydrates: 32g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 190mg | Sodium: 763mg | Fiber: 3g | Sugar: 3g