Singapore Noodles with Chicken


400g/14 oz thin rice noodles

2 tbsp sunflower oil

Vegan chicken pieces

2 red chillies, sliced diagonally

1/4 savoury cabbage, sliced

1 large carrot, peeled and coarsely grated

2 tbsp curry powder

50 ml /1 1/4 Gl oz/ 1/4 Shaoxing rice wine

2 tbsp light soy sauce

1 tsp sesame oil, or flaxseed oil


1.soak the noodles according to the packet instructions, then drain well.

2. Heat the oil in a large wok and fry the chicken until it begins to brown.

3.Add the chillies, cabbage and carrot and stir-stir fry for 2 minutes.

4.Add the noodles, then sprinkle the curry powder evenly the top and toss well.

5.Add the rice wine, soy sauce and flaxseed oil and stir-fry for 1 minute, then divide between four warm bowls and serve immediately.


Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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