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Chicken Singapore-Style Noodles & Veg Stir-Fry

Chicken Singapore-Style Noodles & Veg Stir-Fry

with Spinach & Spring Onion
Recipe Development Team
Recipe Development TeamUpdated on June 02, 2026
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Get up to $230 off
Calories
: 
497 kcal
Protein
: 
47g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs
  • Gluten
  • Wheat
  • Molluscs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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

Calories497 kcal
Energy (kJ)2080 kJ
Fat5.1 g
of which saturates1.3 g
Carbohydrate65.4 g
of which sugars10.1 g
Dietary Fibre10.6 g
Protein47 g
Sodium2100 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan
•Medium Pan

Cooking Steps

Cook the egg noodles
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 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.  

Cook the veggies
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, 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. 

Cook the chicken
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 sauce mixture and cook, until bubbling, 1 minute.
• Remove pan from heat and return veggies and noodles, tossing until combined. Season to taste.

Finish & serve
4

• Divide chicken Singapore-style noodles and veg stir-fry between bowls.
• Top with spring onion to serve. Enjoy!

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