Singapore noodles with chicken

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Singapore Style Noodles with chicken and vegetables

Ready in only 15 minutes, this dish is packed with flavour

15 minutes

Serves 2

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Singapore-style noodles are a popular takeaway, but they can be very greasy. This recipe is lower in fat and calories, and pack with veg, plus it can be made in minutes.

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Singapore-style noodles are a popular takeaway, but they can be very greasy. This recipe is lower in fat and calories, and pack with veg, plus it can be made in minutes.

Ingredients

  • 90g dried rice vermicelli noodles, ideally wholegrain
  • 1 tablespoon rapeseed oil
  • 1 large skinless chicken breast, diced
  • 1 tablespoon curry powder
  • 4 spring onions, trimmed and finely sliced
  • 1 red chilli, deseeded and finely sliced
  • 1 clove garlic, finely diced
  • 2cm root ginger, peeled and grated
  • 80g mangetout
  • 4 baby sweetcorn, halved lengthways
  • ½ red pepper, deseeded and sliced
  • 1 medium carrot, cut into ribbons with a vegetable peeler
  • 80g bean sprouts
  • 1 tablespoon reduced-salt soy sauce

CALORIES: 398

FAT: 9.1g

5 A DAY: 3

SALT: 1.2g

SUGAR: 8.8g

Method

  1. Place the noodles in a large heatproof bowl and cover with boiling water. Soak for 3 minutes. Drain, rinse under cold water and set aside until needed.
  2. Warm the oil in a wok or large, non-stick frying pan over a high heat. Add the chicken and cook for about 3 minutes, turning until cooked on all sides – if needed, add a tablespoon of water to help prevent sticking. Sprinkle over half of the curry powder and stir.
  3. Add the spring onions, chilli, garlic and ginger, and stir for 1 minute. Then add all the vegetables and cook for 2–3 minutes, stirring frequently.
  4. Sprinkle over the remaining curry powder and the soy sauce. Then add the noodles and mix thoroughly. Allow to cook for a further 1¬–2 minutes, checking that the largest pieces of chicken are cooked through. Serve immediately.

To use up leftover cooked chicken in this recipe, add to the heated pan and sprinkle with the curry powder straight away – there is no need to cook for 3 minutes as with raw chicken


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