Singapore Noodles

This tasty stir-fry will be on the table in minutes



Olive oil spray*
2 eggs, lightly beaten*
1 red onion, halved and thinly sliced
1 tbs yellow curry paste
350g fresh Singapore noodles, separated (see Tips)
2 cups skinless chicken, trimmed of fat, poached and shredded (see Tips)
1 carrot, peeled and grated
1/4 small green cabbage, shredded
1 tbs reduced salt soy sauce
1 tbs dry sherry
1 cup bean sprouts, trimmed
4 green onions, thinly sliced
3 tbs plain, unsalted peanuts, roughly chopped*

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.


1. Heat a wok over a medium heat until hot. Spray lightly with oil then add the egg and swirl to form a thin omelette. Cook for 30 seconds or until the egg is almost set. Slide onto a board and roll the omelette up.

2. Spray the wok lightly with oil and add the onion, curry paste and 2 teaspoons of water. Cook, stirring continuously, for 2 minutes.

3. Add the noodles and stir-fry for 1 minute or until they begin to soften. Add the chicken, carrot and cabbage and stir-fry 2 minutes or until the cabbage is just wilted.

4. Combine the soy sauce and the sherry, then add to the wok with the bean sprouts and green onions. Stir-fry for 1-2 minutes or until noodles are hot.

5. Thinly slice the omelette crossways and add to the noodles. Serve topped with chopped peanuts.

Remove the noodles from the fridge and allow to warm to room temperature. This makes them much easier to separate before cooking. Alternatively, rinse well under lukewarm water then drain well.

A healthy way to cook chicken is to poach it. Place the chicken in a deep frying pan. Cover with cold water. Bring to the boil over a medium heat. Reduce the heat to low, then cover with a lid and simmer for 8 minutes. Remove the pan from the heat and set aside for 15 minutes. Drain the chicken, then shred into pieces.