My chicken Singapore noodles recipe is packed with unbelievable flavour. It has a mild heat from the curry and a sweetness that isn’t overbearing. Allowing you to enjoy all of the different dimensions at once.
If you love your Chinese food, then you must try this one!
I had a great time experimenting with this one, guys! I made seven different variations before I finally nailed it.
And the secret to the unbelievable flavour was adding ginger and a squeeze of lime.
Initially, I went with prawns instead of chicken. But there are so many recipes online with prawns I thought I should be a little different.
And the chicken actually worked rather well.
Ingredients You’ll Need To Make This Chicken Singapore Noodles Recipe?
I am going to show you the exact ingredients and methods that I used to make this recipe.
Please feel free to swap and change out your vegetables to any that you like better.
- Wok Ready Singapore Noodles
- Chicken Breast
- Red Capsicum / Bell Pepper
- Medium to Large Red Onion
- Spring Onion / Scallions
- Curry Powder
- Vegetable Oil
- Corn Flour
- Salt & Pepper
- Light Soya Sauce
- Oyster Sauce
- White Sugar
I know it’s a long ingredient list. Although I bet most of the items will be in your pantry already.
What Other Vegetables Can I Use?
There are no rules to chicken Singapore noodles when it comes to the vegetables you can use.
Go crazy and add only the vegetables that you and your family love the most.
I’ve made some suggestions below of some other vegetables that will go perfectly:
- Snow Peas
- Baby Bok Choy
- Green Beans
- Green Capsicum / Bell Pepper
- Chilli Peppers
What Noodles Do I Use?
Traditionally it would be best to use dried rice vermicelli noodles, but the preparation for this recipe is tedious.
So I thought I would make your life less complicated and use wok ready noodles for this recipe.
Using dried rice vermicelli noodles will need to be soaked in hot water for about 30 minutes.
And honestly, that’s an extra step that isn’t necessary when the taste is the same.
Wok ready noodles are my go-to pasta for their simplicity.
How To Prepare Chicken Singapore Noodles?
Preparing the recipe is the most tedious part, but it will come together quickly once that is over and done with.
To Begin, we have to get the chicken ready.
Fillet the chicken breast into 3 or 4 pieces and thinly slice the filleted pieces at an angle.
Place the chicken into a mixing bowl and add the egg, cornflour, and vegetable oil.
Mix it all together and place the mixing bowl into the fridge while you get your vegetables prepped.
In a small heatproof mixing bowl, add the curry powder. Heat up 40ml of vegetable oil until it’s nice and hot and pour it into the curry.
Give the curry powder a quick stir, place aluminium foil over the top of the mixing bowl, and set it aside.
This will give the curry powder time to dissolve.
Crack 2 eggs and give them a whisk. There’s no need to separate the whites with this recipe.
And set them aside.
The last part of your prep is to get your vegetables ready.
Dice the red onion, grate the carrot, slice the capsicum, and thinly slice the ginger.
And that’s it! That wasn’t painful after all.
How to cook Singapore Noodles?
Finally, you are up to the best part of cooking the chicken Singapore noodles. And the Easiest.
All that preparation will be worth it once you’ve tasted the flavours.
First, you will need to pre-cook the chicken on medium heat in your wok for 2 minutes, continue to stir to prevent the chicken from burning.
Place the chicken onto some paper towel, and set it aside.
Over med-high heat, add a small amount of vegetable oil to your wok, then add the ginger and stir for 1 minute.
Add the egg, and using a wooden spoon, break up the eggs in a circular motion before they set too quickly.
You want to see small pieces of egg.
Turn the heat down to medium and add the chicken, vegetables and Singapore noodles to your wok.
Flip the wok up and down to toss the vegetables. Alternatively, use your wooden spoon to mix the vegetables evenly through the noodles.
Now you can begin adding your flavours.
Give the oil and curry another stir. By this stage, the curry powder must be completely dissolved.
Pour the curry evenly around the top of the Chicken Singapore noodles and continue tossing/stirring to mix it through.
Next, add the light soy sauce, oyster sauce, sugar, salt, and pepper, and continue tossing or stirring the wok.
Power Tip: Sample the Singapore noodles to make sure you are happy with the heat from the curry. If you would like it to be hotter, add a further tablespoon of curry powder.
The final step is to cut your lime in half and squeeze it over the chicken Singapore noodles. Give them one last toss/stir with your wooden spoon.
And that’s it! I hope you enjoy this one, guys.
Check out Some Of Our Favorite Asian Style Recipes On JustSoYum!
The list of Asian cuisines is constantly growing, and I would love it if you could take some time to check out some of our best.
Authentic Chinese Chicken and Sweet Corn Soup – This recipe has become a part of our family winter favourites for many years. And it is the original Chinese recipe. Check it out.
Crispy Air Fryer Chinese Honey Chicken – A different spin to creating honey chicken at home. This is also another authentic Chinese recipe, just made right at home in your air fryer.
Mild Chicken Singapore Noodles Recipe
- 400 g Wok Ready Singapore Noodles
- 500 g Chicken Breast
- 1 Red Onion
- ½ Red Capsicum / Bell Pepper
- 1 Carrot Peeled and grated
- 25g Spring Onion / Scallions
- 1 tbsp Corn Flour
- 15 g Ginger Fresh
- 3 Eggs
- 1 tbsp Curry Powder 2 tbsp if you want it hotter
- ½ tsp Black Pepper
- 1 tsp Salt
- Vegetable Oil
- 2 tbsp White Sugar
- 3 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- ½ Lime Fresh lime
Preparing Singapore Noodles
- Fillet chicken breast into 3 to 4 pieces and slice. Add sliced chicken to a mixing bowl and crack 1 egg. Add the cornflour and 1 tbsp vegetable oil. Mix thoroughly and place in the fridge for 20 minutes.
- Prep the curry by heating 40ml of vegetable oil in a wok to 190°C (375°). Add the hot vegetable oil to a heatproof bowl together with the curry powder and quickly stir. Place aluminium foil over the bowl and set it aside.
- Dice red onion. Peel ginger and carrot. And slice the capsicum, spring onion, carrot in your desired size. Slice the ginger into smaller pieces.
- Over med-hi heat, add 3 tablespoons of vegetable to your wok and pre-cook the chicken for 4 minutes. Then strain in a colander and set it aside.
- In a mixing bowl, add 2 eggs and whisk.
Cooking Singapore Noodles
- Add a further 2 tablespoons of vegetable oil to your wok and fry the ginger for 1 minute on med-hi heat.
- Add the eggs to your wok and scramble them so the egg breaks apart.
- Next add the onion, capsicum, carrot to your wok and stir for a further 1 minute.
- Continuing over med-hi heat, add the chicken and wok ready Singapore noodles. Mix the vegetables and chicken through the noodles for 2 minutes.
- Give the curry oil a final whisk to ensure it has it has dissolved, and evenly pour it over the noodles. Toss/stir thoroughly so the curry oil is well mixed.
- Begin adding the sugar, light soy sauce, oyster sauce, salt, pepper and toss/stir for a further.
- Add the spring onion and squeeze one half of a lime over the noodles and toss/stir for another 2 minutes then serve.
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Alternatively, you can leave a comment below and let us know how you went.
We love Singapore Noodles, and regularly order takeaway. I just had to try “Shannon’s” recipe. The outcome was great, so tasty and there are leftovers for lunch today!
I’m over the moon that you enjoyed my recipe, thank you for the feedback. I think it tastes way better than takeaway.