This Singapore noodles dish is healthy, flavour-filled and quick to make. Our recipe is tailored for two and is sure to become a midweek staple.
- 200g thin egg noodles
- 1 teaspoon vegetable oil
- 1 cup chicken breast, diced
- 1 small carrot, thinly sliced
- 1/2 red capsicum, thinly sliced
- 75g snow peas, halved
- 2 tablespoons oyster sauce
- 1/2 tablespoon mild curry powder
- 1 spring onion, thinly sliced, to serve
In a large saucepan over medium heat, cook the noodles in boiling water for a few minutes. Use a fork to break apart. Drain well and set to the side.
Using a large wok, heat oil over high heat. Add chicken and toss for five minutes until cooked through. Then add carrot, capsicum and snow peas. Stir for two or three minutes until tender but still crisp.
Stir in noodles, oyster sauce and curry powder, mixing well for two or three minutes until all ingredients are heated through.
Divide the noodles among serving bowls. Sprinkle with green onions and serve immediately.
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