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Singapore Noodles

Definitions

Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.

Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!

  • Adding crushed garlic and ginger when frying ingredients will add more flavour
  • 10ml of sesame oil tossed through will enhance the Asian flavours
  • Other vegetables such as carrot, celery and broccoli may also be added
  • Serving in carboard noodle boxes will appeal to students
  • Try not to over cook the vegetables; keeping them crispy will give good contrast in textures
  • Hokkien noodles can be substituted for the vermicelli noodles
  • Portion the noodles and keep in pie warmer
INGREDIENTS SERVES 10 SERVES 25 SERVES 50
Rice noodles (vermicelli) 1000g 2500g 5000g
Red capsicum, thinly sliced 200g 500g 1000g
Green capsicum, thinly sliced 200g 500g 1000g
Chicken breast skinless, thinly sliced 500g 1250g 2500g
Vegetable oil 50mL 125mL 250mL
Soy sauce, salt reduced 100mL 250mL 500mL
Oyster sauce 100mL 250mL 500mL

Method

  1. Soak the noodles in boiling water until soft, then drain
  2. Fry vegetables and chicken in oil until chicken is cooked (approximately 5 minutes)
  3. Remove from heat
  4. Add soy and oyster sauces to chicken and vegetables
  5. Add soaked rice noodles and stir thoroughly

Singapore Noodles

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Serves: 10

Ingredients: 7

Prep/Cook Time: 40

Vegie Power Index

Definitions

Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.

Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!

  • Adding crushed garlic and ginger when frying ingredients will add more flavour
  • 10ml of sesame oil tossed through will enhance the Asian flavours
  • Other vegetables such as carrot, celery and broccoli may also be added
  • Serving in carboard noodle boxes will appeal to students
  • Try not to over cook the vegetables; keeping them crispy will give good contrast in textures
  • Hokkien noodles can be substituted for the vermicelli noodles
  • Portion the noodles and keep in pie warmer
INGREDIENTS SERVES 10 SERVES 25 SERVES 50
Rice noodles (vermicelli) 1000g 2500g 5000g
Red capsicum, thinly sliced 200g 500g 1000g
Green capsicum, thinly sliced 200g 500g 1000g
Chicken breast skinless, thinly sliced 500g 1250g 2500g
Vegetable oil 50mL 125mL 250mL
Soy sauce, salt reduced 100mL 250mL 500mL
Oyster sauce 100mL 250mL 500mL

Method

  1. Soak the noodles in boiling water until soft, then drain
  2. Fry vegetables and chicken in oil until chicken is cooked (approximately 5 minutes)
  3. Remove from heat
  4. Add soy and oyster sauces to chicken and vegetables
  5. Add soaked rice noodles and stir thoroughly

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