Monsoon Poon’s Singapore Fried Noodles


Monsoon Poon’s Singapore Fried Noodles
Bursting with sweet and spicy flavours, this famous Singapore fried noodle dish will have you hooked.

Serves 2-4


1 tbsp cooking oil

1 egg

1 tbsp crushed garlic

fresh chilli, chopped (as much as you dare)

100g diced chicken breast, poached

100g shrimp, poached

green and red capsicum, sliced

generous handful soaked rice noodles* (use approximately 200g per person)

1 tbsp soy sauce

½ tbsp oyster sauce

1 tsp curry powder

1 tbsp diced tomatoes

1 tbsp tomato sauce (or passata or tomato paste)

bean sprouts

toasted sesame seeds, to serve

grated carrot, to serve

Heat oil in a wok. Add egg, sauté. Add garlic and chilli, toss for half a minute taking care not to burn them. Add chicken and shrimp, followed by capsicum. Toss together.

Add noodles, toss again until noodles have softened and start to look transparent (this should take about 2 minutes). Add soy sauce and oyster sauce. Add curry powder, diced tomatoes and tomato sauce, toss to combine. Add bean sprouts to wok just before serving. Garnish with grated carrot and toasted sesame seeds and enjoy.

* Soak noodles for 30 minutes in cold water before cooking.



Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login