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Ingredients

350g pkt Singapore noodles
1 tbs sesame oil
500g Coles RSPCA Approved Australian chicken breast stir-fry
1 brown onion, thinly sliced
400g pkt Coles Australian Shredded Vegetable Stir Fry
2 garlic cloves, crushed
1 tbs curry powder
1 bunch pak choy, chopped
2 tbs oyster sauce
1 long red chilli, thinly sliced (optional)

Method

Step 1 Prepare the noodles following packet directions. Drain well.
Step 2 Heat 2 tsp of the oil in a wok or large deep frying pan over medium-high heat. Stir-fry the chicken for 3-4 mins or until browned. Transfer to a plate.
Step 3 Heat the remaining oil in the wok or pan over medium-high heat. Add the onion and stir-fry for 2-3 mins or until the onion softens. Add the vegetables and cook for 1 min. Add the garlic and curry powder and stir-fry for 1 min or until aromatic.
Step 4 Return chicken to the wok or pan with noodles, pak choy, oyster sauce and ¼ cup (60ml) hot water. Cook, tossing, for 2-3 mins or until combined and chicken is cooked through.
Step 5 Divide the noodle mixture evenly among serving bowls. Sprinkle with the chilli, if using.

Singapore noodles with chicken

How to make Singapore noodles with chicken

Ingredients

Method