Singaporean Chicken & Noodle Stir-Fry

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

with Capsicum & Spring Onion

4.0(33)

Recipe Development TeamUpdated on August 18, 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

Chicken on a weeknight? Yes please! Although this delectable dish is weekend-worthy, too. We’re all for the combination of succulent prawns with some zing from ginger and Southeast Asian spices. Toss them with springy egg noodles which are perfect for soaking up the sweet and savoury oyster sauce.

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

2

Garlic

1

Spring Onion

1

Capsicum

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat)

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat)

1 packet

Ginger Paste

1 sachet

Southeast Asian Spice Blend

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

Energy (kJ)2490 kJ

Calories595 kcal

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

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

1

• 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. Thinly slice spring onion (see ingredients). Finely chop garlic.

2

• 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 leaves 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.
• Cut chicken breast into 2cm chunks.

3

• 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 oyster-soy mixture and cook until bubbling, 1 minute.
• Remove from heat, then transfer cooked veggies and noodles to the pan, tossing until combined. Season to taste with salt and pepper.