Singapore Noodles recipe

Preparation Time: 15 minutes | Cooking Time: 20 minutes

This healthy noodle dish has it all - bags of flavour, plenty of veggies and protein and it fills you up. Serve with some stir fried veggies, or as it is with a bag of prawn crackers.


  • 3 nests medium thickness egg noodles
  • 2 chicken breasts
  • 100g peeled king prawns, deveined
  • 100g tenderstem broccoli
  • 100g baby corn
  • 100g beansprouts
  • 1 red pepper
  • 1 red chilli
  • 2 garlic cloves
  • 1 thumb-sized piece root ginger
  • 1 tbsp. curry paste
  • 1 tbsp. soy sauce
  • 4 spring onions
  • Small handful freshly chopped coriander
  • 150ml chicken stock
  • 2 tbsp. oil


  1. Slice the chicken breasts. Slice the broccoli on an angle. Quarter the baby corn. Slice the pepper in half, remove the seeds and pith then slice into thin strips. Finely slice the spring onions.

  2. Slice the chilli in half, remove the seeds and pith then finely dice the flesh. Mince the garlic cloves. Peel the ginger and mince it.

  3. Place the noodles into a bowl. Cover with boiling water to soften.

  4. Heat half the oil in a wok. Stir fry the broccoli, baby corn, red pepper, chilli, garlic and ginger together until softened. Tip from the pan, then heat the rest of the oil in the wok. Stir fry the chicken and prawns until just cooked, then tip from the pan and set to one side with the vegetables.

  5. Add the curry paste to the pan and fry for 10-20 seconds. Add the chicken stock and soy sauce, let simmer then add the drained, softened noodles and beansprouts. Add the cooked vegetables, chicken, prawns, spring onions and coriander. Toss to combine all ingredients.

If you like, use some lean beef instead of chicken for a different flavour. Serve with lime wedges to squeeze over the noodles. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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