Quick Singapore noodle stir fry

    25 min

    A quick and delicious recipe for a tasty and spicy Asian stir fry with chicken, prawns, bean sprouts and egg noodles.


    Dorset, England, UK
    17 people made this

    Serves: 2 

    • 1/2 (250g) packet egg noodles
    • 4 tablespoons sunflower oil
    • 2 teaspoons garlic purée
    • 170g (6 oz) chicken breasts, finely sliced
    • 125g (4 1/2 oz) prawns, peeled
    • 1/2 bunch spring onions, finely chopped
    • 125g (4 1/2 oz) beansprouts
    • 2 teaspoons lemon juice
    • 3 tablespoons fish sauce
    • 1 tablespoon caster sugar
    • 1 teaspoon finely chopped fresh chilli
    • chopped fresh coriander, to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cover noodles with boiling water and leave for 5 minutes or cook according to the instructions on the packet. Rinse thoroughly under cold water, then drain.
    2. Heat the oil in a wok or large frying pan. Add garlic purée and chicken and stir fry for 3 to 4 minutes until chicken is no longer pink. Stir in prawns and spring onions. Add noodles and mix well. Add remaining ingredients and continue heating and mixing until piping hot.


    Great served with prawn crackers or as part of a larger Asian meal.

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    Reviews in English (2)


    cooks easy  -  24 Aug 2015


    Delicious! I used 2 sachets of ready cooked noodles between 3 people - we probably could have done with a third one  -  24 Jan 2018