toodle.

Singapore-Style Noodles

A quick takeaway favorite with stir-fried meat, vegetables, and vermicelli rice noodles seasoned with soy and oyster sauce.

ChickenQuickBaconNoodlesDairy FreeStir-Fry

Estimated Nutrition

Per Serving Total
Calories 829 kcals 1658 kcals
Carbohydrates 99.4 grams 198.8 grams
Fat 31.2 grams 62.4 grams
Protein 38.3 grams 76.5 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tablespoon
Light Soy Sauce
2
tablespoon
Oyster Sauce
1
tablespoon
Rice Vinegar
clear, or cider vinegar
Dairy
1
piece
Egg
free-range, beaten
GrainsCereals
250
gram
Vermicelli Rice Noodles
dried, pre-soaked in hot water and drained
Meat
100
gram
Smoked Bacon
finely chopped
100
gram
Chicken
leftover, shredded
NutsSeeds
2
teaspoon
Turmeric
ground
1
teaspoon
Dried Chillies
crushed
OilsFats
2
tablespoon
Groundnut Oil
1
dash
Sesame Oil
toasted
Vegetables
1
tablespoon
Ginger
fresh root, grated
1
piece
Red Chilli
de-seeded, finely chopped
5
piece
Shiitake Mushrooms
fresh, sliced
1
piece
Red Pepper
de-seeded and sliced
1
handful
Carrot
julienned strips
1
handful
Beansprouts
2
piece
Spring Onions
sliced lengthways

Steps

  • Heat a wok until smoking and add groundnut oil.
  • Stir-fry ginger, chilli, mushrooms, and turmeric for a few seconds.
  • Cook bacon for 15-20 seconds.
  • Add red pepper, carrots, beansprouts, and chicken, stir-frying for one minute.
  • Add noodles and toss for 1-2 minutes.
  • Season with dried chillies, soy sauce, oyster sauce, and vinegar.
  • Incorporate the beaten egg and cook gently for one minute.
  • Season with sesame oil and garnish with spring onions.