Portly Cooks | Lunch | Singapore Style Udon

Singapore Style Udon

Recently I’ve been trying to be good and make lunch to take with me rather than spending a fortune on sandwiches. This is a variation on that Take-out classic Singapore Noodles.

  • 1 small Chicken Breast
  • 1 pk Amoy Straight to wok Udon
  • 1 Green Chilli
  • 3 Spring Onions
  • 100g Beansprouts
  • 25ml Kikkoman Soy Sauce
  • 10ml Fish Sauce
  • 25g Honey
  • 1 tsp Curry Powder
  • 1 clove Garlic
  • 1/2 Ginger Powder
  • 1 egg
  • 1 rasher Bacon

Start of by chopping the chicken and bacon into bite-sized chunks. Next, heat a wok or large pan until it is smoking hot. Add little a oil and scramble the egg, it should take about a minute, take it out and leave to one side. In the same pan stir fry the chicken and bacon.

While that’s cooking in a bowl mix together the garlic, ginger, soy, fish sauce, honey and curry powder. Finely chop the onions and chilli too. Once the chicken and bacon are starting to brown add the noodles and stir fry for a minute before adding the beansprouts, onion, egg and chilli. Give it all a good mix around.

Finally, add the soy mixture in small amounts, making sure everything is well coated. Transfer to a box or a bowl and you’ve got a fab asian inspired lunch!


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