Singapore Chicken Noodles

READY IN: 30mins
Recipe by English_Rose

A quick stir fry dish for midweek meals.

Top Review by Chef at Heart

This was really good. I used rice vermicelli instead of egg noodles simply because I had everything else. I used canned baby corn (I've never seen fresh here, and used low sodium chick broth to lessen the salt. I also added a pinch of red chili flakes since I love heat. This is a make again. Thanks for the recipe. Leanne

Ingredients Nutrition


  1. Heat the oil in a wok and stir-fry the chicken, pepper and baby sweetcorn. Add the chicken broth and stir until chicken is cooked through.
  2. Add the eggs and stir until scrambled.
  3. Add the cilantro, soy sauce, noodles, sesame oil and Tabasco.
  4. Garnish with a handful of coriander to serve.

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