Healthy Singapore Noodles

This recipes pushes the flavours of your plain stir fry and gives nice texture and spice!


  • 3 garlic cloves (peeled and finely chopped)
  • 1 thumb-sized piece of fresh root ginger (peeled and grated)
  • 2 tblsp soy sauce
  • 1 tblsp oyster sauce
  • 2 skinless chicken breasts (sliced into thin strips)
  • 100 g rice vermicelli noodles
  • 2 tblsp sunflower oil
  • 2 celery sticks (finely sliced)
  • 1 carrot (peeled and finely sliced)
  • 4 sp ring onions (thinly sliced)
  • 1 tblsp asian curry powder
  • 1 tsp sesame oil, to taste
  • a good handful of bean sprouts


  1. In a large, shallow non-metallic dish, put the garlic, ginger, 1 tablespoon of soy sauce and oyster sauce. Add the chicken and toss until coated, then cover and place in the fridge for at least 30 minutes.
  2. Soak the noodles in a bowl of boiling water for 6 minutes or until soft. Drain and set aside.
  3. Heat a wok over a high heat, add a little sunflower oil and swirl it in the pan to coat the sides. Add the chicken including the marinade and stir-fry for 3–4 minutes.
  4. Add the celery, carrot and spring onions and stir-fry for 2 minutes. Add the curry powder and toss through for a further 2 minutes.
  5. Add the noodles, bean sprouts and a drop of sesame oil to taste to the wok and, using kitchen tongs, toss everything together until it’s combined.
  6. Serve straightaway.


This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.


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