Healthy Singapore noodles

This quick and simple veggie-packed noodle dish from Donal Skehan makes a great healthy supper
Healthy Singapore noodles
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus 30 mins marinating
  • Effort: easy


  • 2 skinless chicken breasts, sliced into thin strips
  • 3 cloves garlic, crushed
  • 6 cm piece ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 100 g vermicelli noodles
  • 2 tbsp sunflower oil
  • 2 sticks celery, finely sliced
  • 1 carrot, finely sliced
  • 4 spring onions, roughly chopped
  • 1 tbsp curry powder
  • large handful bean sprouts
  • 1 tsp sesame oil


1. Mix together the chicken, garlic, ginger, 1 tablespoon of soy sauce and the oyster sauce. Cover and transfer to the fridge to marinate for at least 30 minutes.

2. Soak the noodles in a bowl of boiling water for 6 minutes, or until soft. Drain and set aside.

3. Heat the oil in a wok over a high heat then add the chicken and stir fry for 3-4 minutes. Remove the chicken from the pan and set aside on a plate.

4. Add the celery, carrot and spring onions to the wok and stir fry for 2 minutes then stir in the curry powder and cook for a further 2 minutes.

5. Add the noodles, bean sprouts and sesame oil and toss to combine. Serve.

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