Singapore-Style Noodles

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

Chicken Quick Bacon Noodles Dairy Free Stir-Fry

Estimated Nutrition

Calories

829

kcal / serving

1658 kcal total

Carbs

99.4g

per serving

198.8 g total

Fat

31.2g

per serving

62.4 g total

Protein

38.3g

per serving

76.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tablespoon

Light Soy Sauce

tablespoon

Oyster Sauce

tablespoon

Rice Vinegar

clear, or cider vinegar

Dairy

piece

Egg

free-range, beaten

GrainsCereals

250

gram

Vermicelli Rice Noodle

dried, pre-soaked in hot water and drained

Meat

100

gram

Smoked Bacon

finely chopped

100

gram

Chicken

leftover, shredded

NutsSeeds

teaspoon

Turmeric

ground

teaspoon

Dried Chilli

crushed

OilsFats

tablespoon

Groundnut Oil

dash

Sesame Oil

toasted

Vegetables

tablespoon

Ginger

fresh root, grated

piece

Red Chilli

de-seeded, finely chopped

piece

Shiitake Mushroom

fresh, sliced

piece

Red Pepper

de-seeded and sliced

handful

Carrot

julienned strips

handful

Beansprout

piece

Spring Onion

sliced lengthways

Method

Season with sesame oil and garnish with spring onions.

Incorporate the beaten egg and cook gently for one minute.

Season with dried chillies, soy sauce, oyster sauce, and vinegar.

Add noodles and toss for 1-2 minutes.

Add red pepper, carrots, beansprouts, and chicken, stir-frying for one minute.

Cook bacon for 15-20 seconds.

Stir-fry ginger, chilli, mushrooms, and turmeric for a few seconds.

Heat a wok until smoking and add groundnut oil.