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Healthy Singapore Noodles


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  • 3 cloves of garlic, minced
  • A thumb sized piece of ginger, grated
  • 1 tablespoon of oyster sauce
  • 2 tablespoons of soy sauce
  • 2 chicken breasts, sliced into thin strips
  • 100 g of rice vermicelli noodles
  • 2 tablespoons of sunflower oil
  • 2 celery sticks, finely sliced
  • 1 carrot, finely sliced
  • 4 spring onions
  • 1 tablespoon of Asian curry powder
  • 1 teaspoon of sesame oil
  • A good handful of bean sprouts


Servings 2


Step 1

Marinate the chicken with the garlic, ginger, 1 tablespoon of soy sauce and oyster sauce. Cover and place in the fridge for at least 30 minutes.
Soak the noodles in a bowl of boiling water for 6 minutes or until soft. Drain and set aside.
Heat a wok over a high heat and add the oil to coat. Add the chicken and stir fry for 3-4 minutes.
Add the celery, carrot and spring onion, and stir fry for 2 minutes. Add the curry powder and toss through for another 2 minutes.
Add the noodles and bean sprouts and a drop of sesame oil to taste. Toss everything together using kitchen tongs until it’s combined.
Serve straight away.

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