Save to your scrapbook
Spicy Singapore noodles with chicken
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tsp toasted sesame oil
1 red pepper, sliced
½ bunch salad onions, cut into 2cm pieces
1 roasted chicken breast, skin removed and shredded
½ tsp Chinese 5 spice
300g pack Waitrose Spiced Singapore Rice Noodles
2 tbsp light soy sauce
1 medium essential Waitrose Egg, beaten
1. Heat the oil in a wok or frying pan and fry the pepper, salad onions and chicken for 2-3 minutes.
2. Add the 5 spice and cook for 1 minute before adding the noodles.
3. Stir-fry for 2-3 minutes, add the soy, 3 tbsp water and the egg. Cook until the egg has scrambled.
Typical values per serving:
This recipe was first published in December 2015.