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HelloFresh Singapore Noodles

HelloFresh Singapore Noodles

with a Kick of Chilli and Chives (5 MEAL)

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Tackling foreign cuisine can be a bit daunting but Patrick has simplified this dish to within an inch of its life so that you can say ‘zai jian’ (that’s ‘goodbye’ in Mandarin Chinese) to your local Asian eatery. Your repertoire is getting greater by the day!

Tags:Lactose FreeSpicy
Allergens:EggCereals containing glutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ tbsp

Ginger

2 unit(s)

Garlic Clove

1 unit(s)

Red Pepper

½ unit(s)

Red Chilli

⅓ cup(s)

Onion

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

3 unit(s)

Chicken Thigh

2 tsp

Curry Powder

1 cup(s)

Beansprouts

2 tbsp

Soy Sauce

(ContainsCereals containing gluten, Soya)

½ bunch(es)

Chives

½ unit(s)

Lime

Not included in your delivery

unit(s)

Salt

unit(s)

Pepper

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1816 kJ
Energy (kcal)434 kcal
Fat6.0 g
of which saturates1.0 g
Carbohydrate67 g
of which sugars0.0 g
Protein26 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Boil a pot of water with 1⁄2 tsp salt for your noodles. Peel the ginger with the edge of a spoon and dice finely. Peel and finely dice the garlic. Remove the core from the pepper and slice very thinly (into batons). Slice the chilli lengthways, remove the seeds and finely dice.

2

Chop the onion in half through the root and peel off the skin. Chop both the very top and bottom off and slice very thinly lengthways. Tip: This technique will give you ‘half-moon’ shapes.

3

Put the noodles in the boiling water for 3 mins then drain them. Tip: The noodles should be just soft enough to eat, so test them before draining. Refill the pan with cold water, put the noodles back in and keep the pan to the side. Tip: This will stop them cooking and keep them from sticking together.

4

Chop the chicken into small pieces (the size of a 10 pence piece). Heat 2 tsp of oil in a non- stick pan on high heat. Once very hot add in the chicken with a pinch of salt and pepper. Cook for 6-8 mins until browned off then remove from the pan.

5

In the same pan add 1 tbsp of oil on high heat. Once hot, add the garlic, ginger and as much chilli as you dare. After 30 secs add in the red pepper and onion and cook until soft (4 mins). Lastly, add the curry powder with 3 tbsp of water.

6

Drain the noodles and add to the pan with the beansprouts, toss everything together. Add in the soy sauce and continue to toss the ingredients for a few mins. Add the chicken back into the pan. Snip 2 tbsp of chives and toss these in as well.

7

Serve the noodles in bowls with a really good squeeze of lime juice on top. Scatter over a few more snips of chives. Tuck in!