Curried Chicken Singapore Noodles

by EllenG (follow)
Easy (2874)      Dinner (2274)      Chicken (692)      Curry (173)      Noodles (69)     
It's Friday night and you are tempted to head to the local noodle shop for a quick Singapore noodle style dish, now you no longer have to. This dish is quick enough and simple enough that take away will seem like the harder option.

Easily modified by adding more vegetables or less curry to suit your tastes.

Curried chicken Singapore noodles

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 4 servings

200 grams chicken breast, diced
1 teaspoon peanut oil
200 grams Singapore noodles
1 clove of garlic, finely chopped
1 red capsicum, sliced
2 teaspoons of curry powder
1/2 cup chicken stock
2 tablespoons soy sauce
4 spring onions, sliced



Heat oil in a fry pan over medium heat.

While the pan is heating prepare the noodles. The noodles I used just needed rinsing with warm water in a colander. Other brands my need a different method for preparation.

Rinsed noodles

Add chicken and fry until golden or cooked through.

Stir fry the chicken

Stir in the garlic and capsicum, stir fry for 4 minutes.

Diced garlic and sliced capsicum

Stir in the curry powder and cook for another few minutes. If you don't like a hot curry only use half the curry powder, you can always add more later to heat it up a little more.

Stir the curry in well

Add stock and soy sauce and bring up to the simmer. It may seem a little watery at this stage.

It may seem a little watery, but that's ok

Stir in spring onions and noodles and combine well without breaking up the noodles too much.

Serve. If you wish you can garnish with extra spring onions.


To make this dish vegetarian simply use vegetable stock and replace the chicken with tofu.

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