Gizzi's Spicy Singapore Curried Noodles

Spicy Singapore Curried Noodles

Serves 5
Preparation time ? minutes
Cooking time ? minutes

Nutritional Breakdown

Singapore curried noodles – 435kcals and 5g of fat per serving



  • 340g/12oz packet of rice flour noodles
  • 1 tablespoon vegetable oil
  • 8 raw tiger prawns, peeled and each cut into 3 pieces
  • 1 x 150g chicken breast, cut into thin slices
  • 2 small onions, thinly sliced
  • 2 slices smoked bacon loin, cut into matchsticks
  • 2 cloves garlic, chopped
  • 2 1/2 tablespoons curry powder
  • 5 tablespoons chicken stock
  • 1 1/2 tablespoons light soy sauce
  • 2 spring onions, sliced
  • 2 big handfuls of beansprouts
  • 1 red pepper cored and thinly sliced
  • Pinch of sesame seeds to serve


Soak noodles in boiling water for 8 minutes and drain thoroughly in cold water. Heat  the oil in a wok. When hot and shimmering throw in the chicken and prawns and cook for 1 minute or until they are golden and just cooked. Remove from the pan with a slotted spoon. Add onions, bacon and garlic and stir-fry over high heat for 2 minutes. Add salt and 2 tablespoons curry powder, and stir-fry for a further minute. Add stock and soy sauce and stir to form a bubbling sauce. Add the noodles and stir to coat with the sauce.
Add the beansprouts and spring onions, turn the heat up high and stir-fry all the ingredients together for just over a minute. Add the prawns and chicken back to the pan and combine. Serve straight away.


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Gizzi Erskine Recipes Spicy Singapore Curried Noodles

Last Updated Monday 21 June at 11:09 AM

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