Singapore Fried Noodles (Singapore)

This classic dish from Singapore is a colourful combination of tender chicken strips and tofu, tossed with hot chillies and spring onions in a fragrant coconut sauce.

Serves: 4

  • 50g / 2 oz cashew nuts
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 tsp chilli powder
  • 4 tbsp groundnut oil
  • 400 ml / 14 fl oz canned coconut milk
  • 150g / 5 oz rice noodles
  • 3 chicken breasts, skinned and boned
  • 1 red and green chilli
  • 1 bunch spring onions
  • 3 tomatoes
  • 100g / 4 oz tofu
  • salt and black pepper
  • fresh coriander, to garnish


Put the cashew nuts, coriander seeds, cumin and chilli powder in a food processor and blend until ground.
Heat half the oil in a frying pan and fry the mixture for 1 minute. stir in the coconut milk, bring to the boil and simmer for 6 minutes.
Place the rice noodles in a bowl, cover with boiling water and leave for 2-3 minutes. Drain. Cut the chicken into strips. Core and de-seed the chillies and chop. Diagonally slice the spring onions and roughly chop the tomatoes. Drain th etofu and cut into dice.
Heat the remaining oil in a wok or frying pan and stir-fry the chicken for 5 minutes, or until browned. Add the chillies and spring onions and stir-fry for 2 minutes.
And the roughly chopped tomatoes, the diced tofu, the noodles and coconut mixture to the pan and stir-fry for another 2 minutes, or until the whole thing is heated through.Season to taste with salt and pepper. Roughly chop the fresh coriander and sprinkle over the dish to serve.


Use dried egg noodles (sold in compressed squares) instead of the rice noodles.

Serve with either lime pickle or a tangy mango chutney.

Offer green tea or a cooling glass of fresh fruit juice, such as mango or passion fruit.

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