Singapore Noodles with Chicken and Prawns

Singapore Noodles with Chicken and Prawns

It’s a lazy weekend afternoon, you just want to chill at home and watch some movies! Lunch is on your mind but you don’t feel like spending hours in the kitchen; How about something quick and easy to make? Something like hot delicious noodles with plenty of greens and protein? Sounds super healthy and kid friendly too? Well then, we got you just that! A perfect lunchtime treat, straight from the kitchen of the famous Noodle House restaurant in Dubai. This recipe of Singapore noodles with chicken and prawns has it all – healthy, packed with flavours and easy to make. Just make sure you have all the ingredients at home!

Singapore Noodles with Chicken and Prawns


Oil – Transfat Free (20mls)
Garlic (2 grams) Finely chopped
1 Whole egg whisked
Bean Sprouts (30 grams)
White Cabbage (30 grams) Shredded
Baby Pak Choi (20 grams)
Kailan (30 grams)
Water (50 mls)
Poached/ boiled Chicken Breast (diced) (25 grams)
Boiled Prawns (3)
Curry Powder Madras (3 grams) blend
Char Kwey Teow Sauce (30 grams)
Ginger Garlic Chilli sauce (20 grams)
Sweet soy sauce (10 mls)
Vermicelli Noodles Blanched (160 grams)
Yellow Lime wedge (1)
Spring Onions (4 grams) Sliced
Fried Banana Shallots (2 grams)
Sesame Seeds (1 gram)


1 Heat wok over high heat. Add oil and garlic and sauté until flavours are released
2 Add egg and stir for 20 seconds or until egg is scrambled
3 Add Chinese cabbage, bean sprouts, white cabbage, pak choi, kailan and water. Sauté for a few seconds
4 Add chicken, prawns and curry powder
5 Add char kwey teow sauce, and red ginger chili and toss for 30 seconds then add noodles.
6 Sauté until sauce, noodles, chicken and prawns are heated through
7 Add sweet soya sauce and toss for a few seconds
8 Transfer into a warm deep plate
9 Garnish with lime wedge, spring onions, fried banana shallots and sesame seeds

Ready to serve


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