Chicken and Pork Singapore Noodles

    Chicken and Pork Singapore Noodles


    114 people made this

    About this recipe: A satisfying stir fried combination of Asian noodles, prawns, pork and vegetables. You can basically add anything you have in the fridge!

    Serves: 8 

    • 450g Chinese egg noodles or spaghetti
    • 2 skinless, boneless chicken breast fillets, sliced
    • 2 boneless pork chops, thinly sliced
    • 2 cloves garlic, crushed
    • 3 tablespoons vegetable oil
    • 1/2 onion, thinly sliced
    • 2 carrots, thinly sliced
    • 2 sticks celery, thinly sliced
    • 180g prawns
    • 80g bean sprouts
    • 2 tablespoons soy sauce
    • 3 tablespoons yellow curry powder
    • 4 tablespoons water

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Add noodles or spaghetti and cook for 8 to 10 minutes or until al dente; drain.
    2. In a deep frying pan or wok, brown chicken, pork and garlic in the oil over medium-high heat.
    3. Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
    4. Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with spicy chilli sauce and/or soy sauce.

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