Syn Free Chicken Singapore Noodles | Slimming World
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  • 4 chicken thighs (280g), sliced into strips
  • 1100 g of dried egg noodles
  • 11 tbs of Malaysian Curry Powder (or just use a regular curry powder if you can’t get this)
  • 12 teaspoons of Sambal Oelek (chilli paste)
  • 11 teaspoon of turmeric
  • 11/2 garlic powder
  • 11/2 tsp of ginger
  • 11 small onion, halved and sliced
  • 1100 g of mushrooms, sliced
  • 11 green pepper, sliced into strips
  • 11 red pepper, sliced into strips
  • 11 small carrot, grated into long strips
  • 11 tbs of soy sauce
  • 11 tablespoon of rice vinegar
  • 11 tablespoon of sukrin, or another sweetener of choice
  • 12 eggs, beaten
  • 12 spring onions, finely sliced
  • 1 cooking oil spraySpray a wok over a medium high heat with some cooking oil spray
  • 1 Add the chicken, curry powder, turmeric, garlic, ginger and sambal oelek and fry until lightly browned. Add a couple of tablespoons of water, to make a little sauce around the chicken.
  • 1 Remove and set aside.
  • 1 Wipe the wok clean, then spray with some more cooking oil spray and add all the vegetables, fry for approx 4 mins. Add the soy sauce, rice vinegar and sweetener.
  • 1 Cook the noodles according to package directions.
  • 1 Add the noodles and chicken into the pan with the vegetables with the chicken and mix to combine all ingredients.
  • 1 Spray a small wok or frying pan over a medium high heat with some cooking oil and add the beaten eggs.
  • 1 Cook until it starts to set and then break up with a wooden spoon.
  • 1 Add this into the noodles and toss to combine.
  • 1 Serve in bowls topped with spring onion.
  • 1 Enjoy!!



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