Chicken Singapore Noodles

Prep: 15 minutes

Cooking: 10 minutes


  • 300g pkt thin egg noodles
  • 2 teaspoons peanut oil
  • 150g snow peas, diagonally halved
  • 1 carrot, peeled, diagonally thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 1 tablespoon mild curry powder
  • 2 cups coarsely shredded Steggles roast chicken
  • 2 tablespoons oyster sauce Green onions, thinly sliced, to serve


  1. Place the noodles in a large heatproof bowl and cover with boiling water. Use a fork to separate the noodles. Set aside for 5 minutes to soak. Drain well.
  2. Meanwhile, heat the oil in a wok over high heat. Add the snow peas, carrot and capsicum and cook, tossing, for 1-2 minutes or tender crisp. Add the curry powder and stir-fry for 1 minute or until aromatic. Add the chicken, oyster sauce and noodles and cook, tossing, for 2-3 minutes or until heated through and well combined.
  3. Divide the noodles among serving bowls. Sprinkle with green onions and serve immediately.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Mar 18, 2018
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