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Mild Chicken Singapore Noodles Recipe

Shannon
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!
5 from 2 votes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dinner
Cuisine Chinese
Servings 4 people
Calories 596 kcal

Ingredients
  

  • 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 tablespoon Corn Flour
  • 15 g Ginger Fresh
  • 3 Eggs
  • 1 tablespoon Curry Powder 2 tablespoon if you want it hotter
  • ½ teaspoon Black Pepper
  • 1 teaspoon Salt
  • Vegetable Oil
  • 2 tablespoon White Sugar
  • 3 tablespoon Light Soy Sauce
  • 1 tablespoon Oyster Sauce
  • ½ Lime Fresh lime

Instructions
 

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 tablespoon 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.

Notes

Power Tip: If you find that only using 1 tablespoon of curry is not hot enough for you. Add a further 1 tablespoon of curry powder to 60ml of vegetable oil.
Keyword Chicken Singapore Noodles Recipe