Singapore Noodles
  • rice vermicelli (100g)
  • 1/2 cooked chicken breast, sliced (100g)
  • 1 cup Napa cabbage, julienned (120g)
  • 1 carrot, julienned (45g)
  • 1 large egg (55g)
  • 1 green onion, chopped (20g)
  • 1/2 onion (20g)
  • 2 tbs minced pickled sweet red pepper (18g)
  • 3 tbs mirin (45g)
  • 3 tbs oil (40g)
  • 1 tbs curry powder (10g)
  • 1/2 tsp minced ginger (4g)
  • 1/2 tsp minced garlic (4g)
  • 1/2 tsp MSG (3g)
Makes 4 portions. Fluff up while the dish cools if you have leftovers, and don't overheat while re-heating.
 Nutritional information 
One portion (1/4)
 Phosphorus (mg) 148 
 Potassium (mg) 261 
 Sodium (mg) 190 
 Protein (g) 10 
 Sugar (g) 4.9 
 Carbohydrates (g) 29 
 Water (mL) 110 
 Fibre (g) 2.5 
 Calories 186 
STEP 1: Prepare 100 of rice noodles (about 1/2 of a package)
STEP 2: Prepare the ingredients.
STEP 3: Julienne the carrots and the Napa cabbage, and chop the onion and green onion.
STEP 4: Heat up the oil in a skillet and fry the cooked chicken.
STEP 5: Remove the chiken and let rest on a paper towel.
STEP 6: Fry the onion and green onion.
STEP 7: Add the garlic, ginger and curry power.
STEP 8: Crack the egg in the skillet.
STEP 9: Scramble the egg.
STEP 10: Add the red peppers.
STEP 11: Fry the Napa cabbage in the hot skillet.
STEP 12: Add the mirin.
STEP 13: Bring some water to a boil and add the julienne carrots in the boiling water.
STEP 14: Add the rice noodles and boil gently for about 2 minutes.
STEP 15: Drain the carrots and the rice noodles.
STEP 16: Add the carrots and rice noodles to the curry mix in the skillet..
STEP 17: Toss until the rice noodles are well coated, while breaking them up into smaller lengths..
STEP 18: Add the chicken.
STEP 19: Ready to serve!