You've ordered them and loved them... Now learn how to cook them! These deliciously healthy Singapore noodles have it all - free range chicken, loads of veggies, flavour to the max and are so simple to make. What's not to like!

20 Minutes.  Free Range.  Gluten Free.  Sugar Free.  Dairy Free.

Serves 2

300g free range chicken tenders
100g rice vermicelli noodles
1 brown onion
200g Chinese cabbage
1 medium carrot (or 2 small)
2 spring onions
2 cloves of garlic
1/2 tablespoon mild curry powder

2.5 tablespoons mixed sauce: 
1 tablespoon soy sauce (GF)
1 tablespoon shoaling wine
1/2 tablespoon sesame oil

Cook noodles and prepare ingredients
Put the noodles in a heatproof bowl. Cover with boiling water from kettle
and set aside for 5 - 6 minutes or until tender. Taste to check, drain and rinse under cold water. Cut the chicken into 2cm strips and mix with crushed garlic in one bowl. Finely slice the Chinese cabbage, brown onion, grated carrot and place in another bowl. Finely slice the spring onions.

Stir fry chicken & vegetables
Heat the wok or large pot to high and add a generous drizzle of olive oil when hot. Add the chicken and garlic and stir-fry for 1 minute. Add the carrot, cabbage and onion then stir-fry for a further minute and then sprinkle the curry powder evenly over the top, stir-frying for another minute. Add the rice noodles and mix well to combine, loosening noodles as you mix. Next add the sauce, some pepper and the spring onions. Mix thoroughly again for another minute.

To serve
Place in bowls and serve immediately while it is hot.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


January 21, 2016 by Timothy Ryder
previous / next