Singapore Noodles

Nutrition per serving

Calories833 kcal
Protein66.3 g
Carbs105.7 g
Fats18.1 g
Saturated Fat8.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat3 g
Sugars12.8 g
Fiber11.9 g
Sodium172 mg

Ingredients

Coconut Oil
Chicken Breast
Tiger Prawns
Green Onions/Spring Onions or Scallions (including tops and bulb)
Red Chilli Pepper
Garlic
Peas, Snow/Snap/ Mangetout
Egg Noodles
Lime
Fresh Coriander
Baby Sweetcorn
Curry Powder
1. Slice chicken breast into 1cm thick strips. Roughly chop spring onions, coriander leaves and garlic clove. Cut mange tout and baby sweetcorn in half. Roughly chop red chilli and be careful with seeds if require milder taste 
 
2. Heat the oil in a wok with a high heat. 
 
3. Add the chicken and fry for 1 minute Remember to turn over a couple of times. When the chicken is no longer pink, sprinkle half of the curry powder into the wok and stir to coat the chicken strips. 
 
4. Add the prawns and mix. Add the spring onions, chilli, garlic, mange tout and sweetcorn and stir-fry for about 2 minutes so that the prawns are pink and the chicken is cooked through. 
 
5. Add the noodles, along with about 2 tablespoons of water. 
 
6. Add the rest of the curry powder and season well with salt and pepper. Now mix everything together. 
 
7. Plate the noodles and drizzle over the lime juice and top with chopped coriander.