The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Singapore-style chicken noodles
All aboard the express service to South East Asia! A zingy blend of ginger, garlic, soy and curry powder creates a warming curry sauce in this takeout classic. Stir in chunks of chicken, peppers and onions, plus noodles to soak up those flavours, and you’ve got a filling fakeaway that’s totally transporting!
SWK: Source of fibre
SWK: High protein
Plants 6
highly rated
Serving size
Ingredients
- 1 carrot
- 2 garlic clove
- 4cm fresh ginger
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 300g diced chicken breast
- 1 chilli
- 1 onion
- 3 spring onion
- 1 romano pepper
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 517
Protein: 45g
Carbs: 75g
Fat: 4.8g
Ingredients
- 4 garlic clove
- 8cm fresh ginger
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 600g diced chicken breast
- 2 onion
- 2 romano pepper
- 2 carrot
- 2 x chilli
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 6 spring onion
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 515
Protein: 45g
Carbs: 75g
Fat: 4.8g
Singapore-style chicken noodles
All aboard the express service to South East Asia! A zingy blend of ginger, garlic, soy and curry powder creates a warming curry sauce in this takeout classic. Stir in chunks of chicken, peppers and onions, plus noodles to soak up those flavours, and you’ve got a filling fakeaway that’s totally transporting!
Cook time:
30 mins
Cuisine:
Asian
Food group:
Poultry
Allergens: Soya
Cooking Instructions
Make your curry sauce
- Peel and crush the garlic, and finely grate the ginger.
- In a small bowl, mix together the garlic, ginger, tamari and curry powder.
Create a stir (fry)!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the chicken with 1 tbsp of the curry sauce (2 tbsp for 4 portions) for 6-8 mins. Remove from the pan and set aside.
- Meanwhile, peel and thinly slice the onions, and deseed and thinly slice the peppers. Halve the carrots lengthways and thinly slice into half-moons. Thinly slice the chillies (deseed for less heat).
- Keep the pan over a medium heat and tip in the onions, peppers, carrots and chillies (to taste) along with a splash of water.
- Cook for 5-7 mins, adding a little more water if anything begins to stick, then return the chicken to the pan with the remaining curry sauce.
Set the noodles simmering
- Cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Add your stock
- At the same time, boil a half-full kettle, and slice the spring onions.
- Dissolve half the stock cube in 150ml boiled water (use all the stock and 200ml water for 4 portions). Pour it into the frying pan, stir in the noodles and cook for 1-2 mins, until the chicken is cooked through.
Plate up
- To serve, top the chicken noodles with the spring onions.