Chicken Singapore-Style Noodles & Veg Stir-Fry
with Spinach & Spring Onion
- Eggs
- Gluten
- Wheat
- Molluscs
Chicken on a weeknight? Yes please! Although this delectable dish is weekend-worthy, too. We're all for the combination of succulent chicken 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.
Ingredients
1 packet
Baby Spinach Leaves
1
Capsicum
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
2
Garlic
1 packet
Ginger Paste
1 sachet
Southeast Asian Spice Blend
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
330 g
Chicken Breast
1
Spring Onion
Utensils
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 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.
• 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, then cook until fragrant and slightly wilted, 1 minute.
• Cut chicken breast into 2cm chunks.
• Stir in 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 pan from heat and return veggies and noodles, tossing until combined. Season to taste.
• Divide chicken Singapore-style noodles and veg stir-fry between bowls.
• Top with spring onion to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the dish enjoyable, though opinions on the spice level varied — some felt the Southeast Asian spice blend was overpowering, while others found it mild.
- Suggestions: Adjust the amount of Southeast Asian spice blend to suit your taste, as the ratio may need tweaking depending on your preference.
