Singapore noodle
Singapore noodle

Anju Bhatia



Prep Time


Cooking Time




Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 7.8 g
Sat Fat 1.48 g
Salt 536.0 mg
Sugars 2.11 g
  • Other Items
  1. 450 g Noodles Thin
  2. 2 Egg Lightly Beaten
  3. 2 (fillets) Chicken Thighs Chopped
  4. 1 Onion Chopped
  5. 2 garlic clove finely chopped
  6. 1 Carrot Grated
  7. 3/4 cup Frozen Peas
  8. 2 Beef Stock cube
  9. 3/4 cup Water
  10. 200 g Bean Sprouts Optional
  11. 1 tbs soy sauce *to taste
  12. 1 tbs curry powder *to taste
  13. 1 Cooking Oil Spray
  14. black pepper
  15. salt
  1. Bring pan of water to the boil. Add the noodles, return to boil and drain immediately. Season beaten egg with salt and pepper. Heat wok, spray with oil, add egg and cook until set. Remove egg, chop and set aside.
  2. Heat oil in wok, add chicken, cook and set aside.
  3. Add onion and garlic to wok, cook until soft.
  4. Add vegetables, curry powder and stock. Stir well.
  5. Add bean sprouts and cook until softened.
  6. Rinse noodles, add to vegetables with cooked egg, chicken and soy sauce.
  7. Toss and warm through.