Singapore noodles with chicken
Ready in only 15 minutes, this dish is packed with flavour
- 15 minutes
- Serves 2
- 3 of 5 a day
- Kcal398
- Fat9.1g
- Salt1.2g
- Sugar8.8g


Recipe by: Sarah Drabble
| Nutritionist
Ingredients
- 90g dried rice vermicelli noodles, ideally wholegrain
- 1 tablespoon rapeseed oil
- 1 large skinless chicken breast, diced
- 1 tablespoon curry powder
- 4 spring onions, trimmed and finely sliced
- 1 red chilli, deseeded and finely sliced
- 1 clove garlic, finely diced
- 2cm root ginger, peeled and grated
- 80g mangetout
- 4 baby sweetcorn, halved lengthways
- ½ red pepper, deseeded and sliced
- 1 medium carrot, cut into ribbons with a vegetable peeler
- 80g bean sprouts
- 1 tablespoon reduced-salt soy sauce
Method
- Place the noodles in a large heatproof bowl and cover with boiling water. Soak for 3 minutes. Drain, rinse under cold water and set aside until needed.
- Warm the oil in a wok or large, non-stick frying pan over a high heat. Add the chicken and cook for about 3 minutes, turning until cooked on all sides – if needed, add a tablespoon of water to help prevent sticking. Sprinkle over half of the curry powder and stir.
- Add the spring onions, chilli, garlic and ginger, and stir for 1 minute. Then add all the vegetables and cook for 2–3 minutes, stirring frequently.
- Sprinkle over the remaining curry powder and the soy sauce. Then add the noodles and mix thoroughly. Allow to cook for a further 1¬–2 minutes, checking that the largest pieces of chicken are cooked through. Serve immediately.
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