Singapore noodles


  • 250 g (8 oz) skinless, boneless chicken breast fillets, thinly sliced
  • 250 g (8 oz) raw prawns (uncooked shrimp), peeled and deveined
  • 1 tablespoon shaoxing rice wine
  • 2 cloves garlic, crushed
  • ¼ cup (60 ml) salt–reduced soy sauce
  • 3 teaspoons grated fresh ginger
  • 250 g (8 oz) rice vermicelli
  • 2 tablespoons peanut or vegetable oil
  • 1 tablespoon curry powder
  • 1 red capsicum (bell pepper), halved, seeded and thinly sliced
  • 4 spring onions (scallions), thinly sliced
  • ¼ cup (60 ml) salt–reduced chicken or vegetable stock
  • 1 teaspoon sugar (optional)
  • fresh coriander (cilantro) sprigs, to serve
  • lime wedges, to serve


  1. Put the chicken, prawns, rice wine, garlic, 1 tablespoon of the soy sauce and 2 teaspoons of the ginger in a shallow glass or ceramic bowl and toss to coat the chicken and prawns.
  2. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Soak the noodles according to the packet instructions.
  4. Drain well and set aside.
  5. Heat 1 tablespoon of the peanut oil in a wok or large non–stick frying pan over high heat.
  6. Add half of the chicken and prawn mixture and stir–fry for 2–3 minutes, or until just cooked through.
  7. Remove to a plate.
  8. Repeat with the remaining chicken mixture.
  9. Heat the remaining oil in the clean wok.
  10. Add the curry powder and stir–fry for 30 seconds, or until aromatic.
  11. Add the capsicum, half of the spring onions and remaining ginger, and stir–fry for 1 minute, or until the onion softens.
  12. Return all of the chicken mixture to the wok, add the stock and remaining soy sauce and season with sugar, salt and freshly ground black pepper.
  13. Add the noodles to the wok and toss well until the stock has been absorbed and the noodles are heated through.
  14. Garnish with fresh coriander and the remaining spring onions.
  15. Serve with lime wedges on the side.

Serves 4
Preparation: 15 minutes, plus 30 minutes marinating
Cooking: 10 minutes


Source: Low Fat No Fat Asian Cooking
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