Singapore noodle stir fry

Complete with prawns and chicken, this simple and satisfying Singapore noodle stir fry comes together in a matter of minutes.

Serves: 6
Ingredients: 12
Serving size: 394 g
Total calories: 306
Protein: 26.5 g
Fat: 10.42 g
Carbohydrates: 26.59 g
Fibre: 3.3 g


  • 3 tbsp cold pressed olive oil
  • 3 garlic cloves, crushed
  • 3 spring onions, finely chopped
  • 250 ml fish stock
  • 250 g chicken, cooked thinly sliced
  • 300 g small prawns
  • 3 tsp soy sauce
  • 2 cups bok choy, sliced finely crossways
  • 500 g rice noodles
  • 250 g bean sprouts
  • 1 handful baby spinach leaves
  • 2 tbsp tamari
  • Cucumber for garnish (optional)


  1. Heat oil in wok or large pan and stir fry garlic until golden.
  2. Remove garlic from pan with slotted spoon and set aside for garnish.
  3. Add prawns with soy sauce in the pan and stir fry for 2 minutes. Then add bok choy and spring onions.
  4. Add fish stock, noodles, bean sprouts and spinach leaves.
  5. Continue to cook and simmer for 2 minutes, turning slowly. Stir through tamari and put into individual bowls.
  6. Garnish with garlic and cucumber for a rewarding flavour combination!
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