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Singapore Noodles

Enjoy delicious flavours of the Far East with this noodle dish. Why not get your little ones using child-friendly chopsticks for added fun at dinner?

Prep Time: 12 minutes plus 30 minutes marinating
Cook Time: 15 minutes
Serves: 4
Great for:  12-18 Months 18 Months-2 Years Kids - 2-4 Years Kids 4+ Years
Suitable for Freezing

For the Dish:

150 g chicken breast fillet
2 1/2 tbsp vegetable oil
1 beaten egg
1 garlic clove, peeled & chopped
1/4 tsp finely chopped red chilli
75 g baby sweetcorn
75 g carrots, cut into thin strips
75 g courgettes, cut into thin strips
75 g beansprouts
1/2 tbsp mild curry powder
4 tbsp strong chicken stock
90 g small peeled prawns
3 spring onions, thinly sliced
150 g Chinese noodles

For the Marinade

1 tsp soy sauce
1 tsp sake
1/2 tsp sugar
1 tsp cornflour
  1. Mix together the marinade ingredients in a bowl, cut the chicken into thin strips, add to the bowl and marinate for at least 30 minutes.
  2. Heat half a tablespoon of oil in a frying pan, add the egg and fry to make a thin omelette. Remove from the pan and cut into ribbons. Heat a tablespoon of oil in the pan or a wok and sauté the garlic (and chilli, if using) for 30 seconds. Drain the chicken, add to the pan and cook for 3 to 4 minutes, then set aside.
  3. Heat the remaining oil in the wok. Add the baby sweetcorn and carrots and stir-fry for 2 minutes. Add the courgettes and beansprouts and cook for 2 minutes. Stir the curry powder into the stock and add to the wok.  Return the chicken to the pan with prawns, spring onions and egg and fry for 2 minutes.
  4. Cook the noodles in boiling, lightly salted water according to the instructions on the packet. Drain, mix with the stir fry and heat through.

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