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This quick and delicious Singapore noodle recipe will transform your dinners

Your family will thank you. - by Barbara Northwood
  • 12 Jan 2022
Cook: 28 Minutes - easy - Serves 4 -
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Enjoy the flavours of a hawker stall at home with this quick and delicious noodle dish.

singapore-noodles

Ingredients

200 g fresh thin egg noodles

½ cup chicken stock

¼ cup soy sauce

1 tbsp brown sugar

2 tbsp Madras curry powder

2 eggs, lightly beaten

2 tbsp vegetable oil

24 raw prawns, peeled, leaving tails intact, deveined

1 large chicken breast fillet (300 g), thinly sliced

1 large red capsicum, 
 thinly sliced

6 green spring onions, trimmed, thinly sliced diagonally plus extra to serve

4 cloves garlic, crushed

3 tsp finely grated fresh ginger

Method

  1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 
2 to 3 minutes. Stir with 
a fork to separate. Drain.
  2. Combine stock, sauce and sugar in a small jug. Blend 
¼ cup of the mixture with curry powder in a small bowl.
  3. Heat a large, oiled wok over a high heat. Add eggs. Swirl wok to make a thin layer of eggs. Cook for about 1 minute, or until set. Slide 
out onto a chopping board. Roll up. Thinly slice.
  4. Heat 1 tbsp of oil in same wok over a high heat. Add prawns. Stir-fry for 3 minutes, or until just cooked. Remove.

  5. Add remaining oil to hot wok. Add chicken. Stir-fry 
for about 3 minutes, or until cooked. Remove.
  6. Add capsicum, onions, garlic and ginger to wok. Stir-fry for 1 minute. Add curry mixture. Stir-fry for 
1 minute. Return egg, prawns and chicken to wok with noodles and remaining stock mixture. Stir-fry until hot.

  7. Garnish noodles with green spring onions to serve.

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  • Food
  • Dinner Recipes
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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