Stacey's Singapore Noodles

Stacey's Singapore Noodles

My version, adapted from the series 'Chinese Food Made Easy' - this is now my favourite stir-fry and tastes as good as a takeaway!

Serves 2

Syns - 0.5 per serving, using chicken as HEX B

1 tbsp grated fresh root ginger
1 red chilli, de-seeded, finely chopped
5 fresh shiitake mushrooms (or normal mushrooms), sliced
2 tsp ground turmeric
1 red pepper, de-seeded and sliced
1 handful julienned carrot strips
Pack of asparagus and baby corn, chopped
226g chicken breast or thigh (raw weight), cooked and sliced (HEX B)
2 bundles of thai rice noodles
2 tbsp light soy sauce
2 tbsp oyster sauce (1 syn)
1 tbsp clear rice vinegar or cider vinegar
1 free-range egg, beaten
2 spring onions, sliced lengthways
crushed dried chillies (optional)
sesame oil (optional)


Prepare all the ingredients in advance - chop all the veg and cook the chicken, get the noodles on (if using the ones that need to soak for 10 mins)

1. Spray a wok with Frylight and heat until very hot, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.

2. Add the red pepper, carrots, asparagus, baby corn. Add some boiling water a little bit at a time to help create steam and cook the veg. If your wok has a lid, cover it and let steam for a few minutes or until the veg is how you like it. Add the cooked chicken and mix.

3. Soak the noodles for 5 mins in boiling water and drain.

4. Add the noodles to the wok and toss for 1-2 minutes, then season with the soy sauce, oyster sauce and vinegar. Stir well to combine.

5. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Pile the stir-fry onto a serving plate, season with a dash of sesame oil (optional - add 1 syn per 1/2 tsp - worth it!), then sprinkle with crushed dried chilies and garnish with the sliced spring onions.