Eat Shop Save - Veg-packed Singapore Noodles

Veg-packed Singapore Noodles - Serves two


  • Olive oil for frying

  • 1tbsp soy sauce

  • ½ tbsp curry powder

  • ½ tbsp sesame oil

  • ½ tsp honey

  • ½ tsp turmeric powder

  • 1 small onion, finely sliced

  • 2 cloves of garlic, finely chopped

  • 1 red pepper, finely sliced

  • 1 generous handful of frozen peas

  • 1 generous handful of green beans

  • 1 chicken breast, sliced

  • 1.5 nests of dried rice noodles (usually about 270g)

  • Salt and pepper to taste

To garnish (optional):

  • 1 spring onion, finely sliced

  • Handful of coriander, chopped

  • Half of a red chilli, sliced

  • Lime wedges

Top tips:Use any vegetables you have leftover, cabbage, baby corn, spinach, carrots and mushrooms all work really well in this dish, too!

Make it vegan by removing the chicken, or swap out chicken for prawns or beef.

Method:Make your Singapore sauce by mixing the soy sauce, curry powder, sesame oil, honey and turmeric powder in a bowl and set aside.

Fry your chicken in a little oil until fully cooked and there are no pink bits and set to one side on a plate.

Using the same pan, fry the garlic, onion, red pepper, green beans and peas. Whilst they are softening, add your dried noodles to a pan of salted boiling water and simmer according to the packet instructions.

Add the Singapore sauce and chicken to the pan of vegetables and stir fry until hot. Once the noodles are cooked, drain the water (save a little in a cup) and use scissors to chop them up. Add the noodles to the pan and mix up - add a little water to the pan if it looks dry).

Serve and garnish with spring onion, coriander, chilli and lime wedges.You can catch Eat Shop Save on ITV, Thursday at 7:30pm!