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Syn Free Chicken Singapore Noodles Slimming World

Syn Free Chicken Singapore Noodles Slimming World 

Delicious Chicken Singapore Noodles, a curry-flavored noodle dish with tender chicken pieces and vegetables that will become a regular on your meal plan.

Singapore noodles has to be one of my favorite noodle dishes. I love the taste of curries and I love noodles, so this is a definite winner for me and my version of this popular recipe will not disappoint. It will impress your palate with a burst of flavor once you dig into this bowl of dish.


  • 1 green bell pepper, sliced ​​oblique
  • 1 red bell pepper, sliced ​​oblique
  • 4 boneless, skinless chicken thighs (270g/9.5oz), trimmed of all visible fat and sliced
  • 100g (3.5oz) dry egg noodles
  • 1 tablespoon Malaysian Curry Powder (or use medium curry powder if you can't)
  • 1 small carrot, grated into long strips
  • 1 tablespoon soy sauce
  • pinch of chili flakes.
  • 2 eggs, beaten
  • 2 spring onions, finely sliced
  • 1 teaspoon turmeric
  • teaspoon garlic powder
  • teaspoon ground ginger
  • 1 small onion, halved and sliced
  • 100g (3.5oz) mushrooms, sliced
  • 1 tablespoon rice vinegar
  • 1 tablespoon granulated sweetener
  • cooking oil spray


  1. Spray a frying pan over medium heat with a little cooking oil
  2. Add chicken, curry powder, turmeric, garlic, ginger, chili and fry until browned. Add a few tablespoons of water, to make a little sauce around the chicken.
  3. Remove and set aside.
  4. Clean the pan, then spray with cooking oil spray again and add all the vegetables, fry for about 4 minutes. Add soy sauce, rice vinegar, and sweetener.
  5. Cook noodles according to package directions.
  6. Add the noodles and chicken to the pan with the vegetables with the chicken and stir to combine all the ingredients.
  7. Spray a small skillet or frying pan over medium heat with a little cooking oil and add the beaten eggs.
  8. Cook until it starts to harden then break with a wooden spoon.
  9. Add this to the noodles and stir to combine.
  10. Serve in a bowl with a sprinkling of spring onions.

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