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Singapore Noodles


165g Arley chicken
100g rice noodles
1tsp  ground ginger
1tbsp oil
1 red onion, peeled and thinly sliced
2 cloves garlic, peeled and finely chopped
2cm piece ginger, peeled and grated
1 red chilli, deseeded and finely chopped
100g green beans, trimmed and cut in half
1 of each: red and yellow peppers, deseeded and cut into strips
1tbsp curry powder
1/2tsp turmeric
2tbsp  light soy sauce
1tsp sugar
1tbsp water
75g bean sprouts
50g frozen peas
2 spring onions, sliced
Sesame oil, optional

Place the noodles in a bowl and cover with boiling water. Soak for 5-10 minutes or until soft, drain and rinse with cold water.

Sprinkle the chicken pieces with ginger.

Heat the oil in a frying pan or wok over a high heat and stir fry the chicken pieces for 2-3 minutes until beginning to brown.

Add the onion, garlic, ginger, chilli, green beans and peppers and stir fry for a further 2-3 minutes.

Mix together the curry powder, turmeric, soy sauce, sugar and water, add to the pan with the noodles, bean sprouts and peas and toss all of the ingredients   Stir fry for a further 3-4 minutes until piping hot ( add more water if required). 

Garnish with spring onion and an optional drizzle of sesame oil and serve.