Loaded with chicken and veggies, this simple Singapore noodles dish is a great midweek recipe idea.
Serves66
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
200g rice vermicelli noodles
2 tbs sesame oil
1 brown onion, thinly sliced
1 large red capsicum, seeded, thinly sliced
1 yellow capsicum, seeded, thinly sliced
3 Coles Australian Free Range Eggs, lightly whisked
2 Coles RSPCA Approved Australian Chicken Breast Fillets, thinly sliced
12 Coles Australian Raw Prawns, peeled leaving tails intact, deveined
150g snow peas, trimmed
1 tbs curry powder
1/4 cup (60ml) salt-reduced soy sauce
1 tsp finely grated ginger
2 spring onions, thinly sliced
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook noodles in a large saucepan of boiling water for 1-2 mins or until just tender. Refresh under cold water. Drain.
Step 2
Heat half the oil in a wok or large frying pan over high heat. Add the onion and combined capsicum. Cook, stirring, for 2-3 mins or until lightly browned. Transfer to a plate.
Step 3
Add egg to the wok or pan and swirl to coat the base. Cook, stirring, for 1 min or until cooked through. Transfer to a separate plate and cover to keep warm.
Step 4
Add chicken, prawns and remaining oil to the wok or pan. Cook, stirring, for 2 mins or until the prawns start to curl and change colour. Return the onion mixture to the pan with the snow peas. Cook, tossing, for 3 mins or until the snow peas are tender-crisp and the chicken and prawns are cooked through.
Step 5
Place the curry powder, soy sauce, ginger and 2 tbs water in a small bowl and stir to combine.
Step 6
Add the noodles, egg and soy sauce mixture to the wok or pan. Cook, tossing, for 1-2 mins or until the mixture is well combined and heated through. Divide noodle mixture among serving bowls. Season. Top with spring onion to serve.
