Ingredients Jump to Instructions ↓

  1. Salad

  2. 85g fresh singapore noodles

  3. 2 tsp ginger

  4. 1 clove of garlic , finely diced

  5. 3 tsp soy sauce

  6. 1 small chicken breast

  7. 1 small carrot , cut into julienne

  8. 2 tsp vegetable oil

  9. 1 spring onion (finely sliced)

  10. 20g snow peas (finely sliced)

  11. 1/8 red capsicum (cut into julienne)

  12. Dressing

  13. 1 tblsp rice wine vinegar

  14. 1 tblsp soy sauce

  15. 2 tsp sesame oil

  16. 1 tsp sugar

  17. 3 tsp sweet chilli sauce

  18. Garnish

  19. sesame seeds

  20. coriander (finely chopped)

Instructions Jump to Ingredients ↑

  1. Place noodles in hot water for 5 mins or until heated.

  2. Place 1 cup of water in a pot with soy sauce, ginger and garlic. Bring to the boil and then turn down to simmer. Place chicken breast in the liquid and poach for 5 minutes or until cooked through. Remove from the liquid and cool then slice into thin strips.

  3. Place noodles in hot water for 5 mins or until heated.

  4. Place vegetable oil in a wok (or pan) and heat. Add the noodles and toss until noodles are hot. Add the carrot, spring onion, snow peas and capsicum and toss.

  5. Mix all dressing ingredients together and pour dressing over noodles and vegetables and remove from pan.

  6. Add the chicken and brown.

  7. Toss with vegetables and noodles and serve with sesame seeds and coriander sprinkled on the top.


Send feedback