Delicious Chicken Singapore Noodles - a curry flavoured noodle dish with tender pieces of chicken and vegetables that will become a regular on your meal plans.
Singapore Egg Noodles Recipe
Singapore Noodles has to be one of my favourite noodle dishes ever. I love the flavours of curry and I love noodles, so it's a definite winner for me and my version of this popular recipe will not disappoint. It's will impress your palate with the explosion of taste once you dig into a bowl of this dish.
Traditionally Singapore Noodles is usually served with vermicelli (rice noodles), but for my version of this recipe I prefer to use egg noodles, I just think they work amazingly well in this dish.
What is Sambal Oelek?
I also use Sambal Oelek for that punch of chilli flavour, a chilli paste which is popular in Asian style cooking. Available on Amazon, most large supermarkets or check out your local Asian grocery store. I always have a jar of this in my fridge and add to a variety of different stir fry dishes - Another of my favourites is this Chilli Beef Noodles.
If you can't get you hands on this however, you can use a pinch of chilli flakes or even some sliced fresh red chilis.
Protein to add to Singapore Noodles
For the protein base, I liked to use chicken thighs, they stay nice and tender and really take on all those flavours from the spices. But pork, or prawns (shrimp) are also a great option.
If you prefer chicken breast over thighs, then feel free to make the swap, just be aware that it will not take as long to cook.
A vegetarian option would be to just double up on the vegetables, but for additional protein a meat substitute like quorn is a good choice.
What Vegetables can I add to Noodle Recipes?
In this Singapore chicken noodles I add peppers, onion and spring onions, along with carrot, mushrooms and ginger and garlic.
But really you can add a variety of different vegetables to any noodle dish. Some great options are:
- Sugar Snap Peas
- Mange Tout (Snow Peas
- Baby Corn
- Shredded Cabbage
Best Curry Powder for Singapore Noodles
For these Singapore noodles I like to use a Malaysian Curry Powder which you purchase online from various places including Amazon. But if you struggle to find this I recommend using a Medium or Madras Curry Powder for flavour.
More noodles recipes
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- 4 boneless and skinless chicken thighs (270g/9.5oz), trimmed of all visible fat and sliced into strips
- 100g (3.5oz) of dried egg noodles
- 1 tablespoon of Malaysian Curry Powder (or just use medium curry powder if you can’t get this)
- 2 teaspoons of Sambal Oelek (chilli paste) - or use a pinch of chilli flakes if you can't get this.
- 1 teaspoon of turmeric
- ½ teaspoon garlic powder
- ½ teaspoon of ground ginger
- 1 small onion, halved and sliced
- 100g (3.5oz) of mushrooms, sliced
- 1 green pepper, sliced into strips
- 1 red pepper, sliced into strips
- 1 small carrot, grated into long strips
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of granulated sweetener (I use a erythritol based one)
- 2 eggs, beaten
- 2 spring onions, finely sliced
- cooking oil spray
- Spray a wok over a medium high heat with some cooking oil spray
- Add the chicken, curry powder, turmeric, garlic, ginger and sambal oelek and fry until lightly browned. Add a couple of tablespoons of water, to make a little sauce around the chicken.
- Remove and set aside.
- Wipe the wok clean, then spray with some more cooking oil spray and add all the vegetables, fry for approx 4 mins. Add the soy sauce, rice vinegar and sweetener.
- Cook the noodles according to package directions.
- Add the noodles and chicken into the pan with the vegetables with the chicken and mix to combine all ingredients.
- Spray a small wok or frying pan over a medium high heat with some cooking oil and add the beaten eggs.
- Cook until it starts to set and then break up with a wooden spoon.
- Add this into the noodles and toss to combine.
- Serve in bowls topped with spring onion.
Please see below for recipe values:
This recipe is dairy free and gluten free friendly (see notes)
- Slimming World - syn free per serving
- WW Personal Points - 8+ per serving (add ingredients to your WW diary for points value - as this may vary depending on your personal points zero foods)
- Gluten free - use gluten free rice noodles and soy sauce
SUITABLE FOR FREEZING - defrost overnight in fridge and then reheat in microwave or a wok until heated through.
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Nutrition InformationYield 2 Serving Size 1 SERVING
Amount Per Serving Calories 568Total Fat 16.7gSaturated Fat 4.1gTrans Fat 0gCholesterol 483mgSodium 1036mgCarbohydrates 56.1gFiber 11.6gSugar 14.5gProtein 42.5g
Nutritional information, syn values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.