Chicken singapore noodles

An easy one-pan stir-fry, this popular noodle dish uses thin, vermicelli-like noodles for a spicy and aromatic meal.

  • 15 mins cooking
  • Serves 4
  • Print


Chicken singapore noodles
  • 450 gram fresh singapore noodles
  • 1 teaspoon peanut oil
  • 1 brown onion (80g), sliced thinly
  • 2 rindless bacon rashers (130g), chopped finely
  • 3 centimetre piece fresh ginger (15g), grated
  • 1 tablespoon mild curry powder
  • 3 cup (480g) shredded barbecued chicken
  • 6 green onions, sliced thinly
  • 1 1/2 tablespoon light soy sauce
  • 1/3 cup (80ml) sweet sherry


Chicken singapore noodles
  • 1
    Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
  • 2
    Heat oil in wok; stir-fry brown onion, bacon and ginger until onion softens and bacon is crisp. Add curry powder; stir-fry until fragrant.
  • 3
    Add noodles and remaining ingredients; stir-fry until hot, season to taste.


You need to purchase a large barbecued chicken weighing approximately 900g to get the amount of shredded meat needed for this recipe.

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