Chicken Singapore-Style Noodles

Name: Chicken Singapore-Style Noodles with Capsicum, Baby Spinach & Spring Onion
Total time: 25 min
Yield: 2
Cuisine: Singaporean
Ingredients: 1 packet Baby Spinach Leaves; 330 g Chicken Breast; 1 Capsicum; 1 packet Egg Noodles; 2 Garlic; 1 packet Ginger Paste; 1 sachet Southeast Asian Spice Blend; 1 packet Oyster Sauce; 1 Spring Onion; 1 drizzle olive oil; 1 piece egg; ½ tbs brown sugar; 2 tbs soy sauce; ⅓ cup Water

with Capsicum, Baby Spinach & Spring Onion

Recipe Development TeamUpdated on April 03, 2026

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Calories

595 kcal

Protein

51.8g protein

Preparation Time

25 minutes

Difficulty

Easy

Allergens:

Eggs
Gluten
Wheat
Molluscs
Soy
Gluten
May contain traces of allergens

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Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

330 g

Chicken Breast

Capsicum

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat;)

Garlic

1 packet

Ginger Paste

1 sachet

Southeast Asian Spice Blend

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat;)

Spring Onion

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs;)

½ tbs

brown sugar

2 tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

⅓ cup

Water

Nutritional Values

Calories595 kcal

Energy (kJ)2490 kJ

Fat12.2 g

of which saturates2 g

Carbohydrate69.1 g

of which sugars13.9 g

Dietary Fibre10.3 g

Protein51.8 g

Sodium3030 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse with cold water and set aside.
• Meanwhile, in a medium bowl, whisk the egg and a pinch of salt and pepper.
• Slice capsicum into strips.
• Roughly chop baby spinach leaves.
• Thinly slice spring onion (see ingredients).
• Finely chop garlic.

• Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum, tossing, until tender, 4-5 minutes.
• Add garlic and baby spinach and cook until fragrant, 1 minute.
• Stir in the egg mixture and cook until cooked through, 1 minute. Transfer to a bowl.
• In a small bowl, combine oyster sauce, the brown sugar, soy sauce and water. Set aside.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.

• Reduce heat to medium-high. Add ginger paste (see ingredients) and Southeast Asian spice blend, and cook until fragrant, 1 minute.

• Add sauce mixture and cook, until bubbling, 1 minute.

• Remove from heat, then return cooked veggies and noodles to the pan, tossing until combined. Season to taste with salt and pepper.