Spicy Singapore Stir Fry Noodles

👨‍🍳 Medium
⏱ Prep: 20 mins
🥘 Cook: 20 mins
🍽 Serves 4

I normally make my noodles plain with just pieces of chicken / beef or whatever is available. Today, I’ve decided to make Singapore stir fry noodles, a spicy alternative to the simple stir fry recipe on this blog. This tasty meal can be stored for up to 5 days in the fridge, used as a pack meal or had for lunch when working from home and there’s no time to make something to eat.

Spicy Singapore Stir Fry Ingredients

Sauce Ingredients (1)

1/2 tsp sugar
2 tbsp soy sauce
1/2 tsp white pepper
4 garlic cloves, minced
1 tsp ginger, freshly grated
2 1/2 tsp curry powder (hot or ordinary)
4 thinly sliced hot habanero or lantern red pepper

Stir Fry Meat Ingredients (2)

100g dried ramen noodles
4 tbsp sunflower oil
2 tbsp Chinese cooking wine
6 bunches of spring onion, thinly sliced
600g chicken thigh fillet, sliced and diced
1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced
½ chinese cabbage or savoy cabbage, thinly sliced
1 cup red capsicum / bell pepper
60g mangetout, washed
200g bean sprout, washed

Other recommendations: I have used ramen noodles in this recipe. Recommend using rice vermicelli or egg noodles for a more authentic taste. You can also add fried egg to this dish.

Singapore Stir Fry Preparation

Mix the sauce ingredients (1) in a small bowl and stir together. Add the chicken and marinade overnight or for 1-2 hours.
Cook the noodles as instructed on the package for best results. 5 mins is enough. Drain excess water.
Heat 2 tbsp of oil in a wok over medium heat. Add onions and fry for 2 mins until it becomes caramelised. Now add the seasoned chicken and cook until liquid in the wok or frying pan reduces and there is more oil than meat broth. Stir fry for 10 – 15 mins.
In a separate pan, add the bell peppers, cabbage, bean sprouts, baby corn, soy sauce and white wine to 2 tbsp of sunflower oil. Bring to medium heat and stir fry for 3 mins. Or stir fry until the vegetables are sauteed / done.
Now add the noodles to the meat sauce. Toss until the noodle is fully coated. Now add the chicken, char siu and other meat. Cook for 2 mins.

💡For a less intense flavour, use light soy sauce. If you don’t have homemade or store bought char siu, substitute with diced chicken, you can also add vegetables to the mix.