The best spicy chicken Singapore noodles
| | | | | | |

Saucy Chicken Singapore Noodles

This healthy, Saucy Chicken Singapore Noodle recipe is a flavor bonanza. We devour it every time I make it. I make it with either tofu or chicken and sometimes a little of both, depending on what I need to use up in the freezer.

DisclosureSome of the links below are affiliate links, meaning that at no additional cost to you, I will receive a commission if you click through and make a purchase. Read our full affiliate disclosure here.

This colorful dinner idea is uncomplicated yet looks like a masterpiece when served. Most importantly, though, it is delicious—and the leftovers are, too.

I like to have a few things prepped in the freezer for quick meals. For example, I will bake or grill several chicken breasts and freeze them for later use. Having these on hand for quick chicken soups, enchiladas, quesadillas, taquitos, and these Singapore noodles is a huge time saver.

I also precook firm tofu, cut it into squares, and freeze it for stir-fries and this Singapore noodle recipe. Tofu will take on any flavor it is cooked with. It is especially good when marinated before baking. Go to this link, Easy Baked Tofu, for instructions on baking tofu. Most importantly, tofu must be drained and towel-pressed to extract as much moisture as possible before cutting into squares and baking.

**The sauce in this recipe can make a wonderful tofu marinade. Double the recipe, and after removing excess liquid from the tofu and cutting it into cubes, pour part of the sauce over the cubes and coat each one well. Let tofu sit for at least one hour; refrigerate if you plan on marinating longer. Then, remove the marinated cubes and bake at 400 degrees F for 30 minutes. Turn over halfway through cooking.

To Make Saucy Chicken Singapore Noodles, You Will Need These Ingredients:

  • Skinned and boned chicken ~ I use leftover breast meat already cooked. Firm tofu can be substituted for chicken. See ** above for instructions on prepping tofu.
  • Brown rice pad Thai noodles or vermicelli noodles.
  • Garlic cloves ~ Garlic replacer for Low FODMAP
  • Soy sauce ~ gluten-free if needed
  • Pure maple syrup
  • Lime juice ~ fresh or bottled
  • Sesame oil 
  • Curry powder
  • Green onions ~ tops only for Low FODMAP
  • Red or orange bell pepper
  • Snow peas ~ omit for Low FODMAP. Low FODMAP can substitute snow peas with sliced radishes or thin green beans
  • Bok Choy
  • Carrots
  • Optional cooked rice to add as a side ~ I like to mix white or brown rice with everything else in my bowl.
  • Optional Sriracha sauce for serving
Shown here with chicken
Shown here with sliced chicken.
Tofu Singapore Noodles with tofu
Shown here with tofu 

Ingredients:

  • 2-3 Skinless, boneless chicken breasts or 1 package of firm tofu drained and pressed of excess liquid.
  • 3 Cloves of garlic ~ minced. Garlic replacer for Low FODMAP
  • 3 Tbsp Soy sauce ~ gluten-free if needed
  • 3 Tbsp Pure maple syrup
  • 3 Tbsp Lime juice ~ fresh or bottled
  • 1 Package brown rice pad Thai or vermicelli noodles
  • 3 Tbsp Sesame oil
  • 1 1/2 Tbsp Soy sauce ~ gluten-free if needed
  • 2 tsp Curry powder
  • 1 Bunch of green onions ~ chopped, tops only for Low FODMAP
  • 1 Red or orange bell pepper ~ sliced thin
  • 2 Cups of Snow peas or 1 cup of thinly sliced radishes
  • 2 Stalks of Bok Choy ~ chopped
  • 1-2 Carrots peeled and cut into thin slices or julienned
  • Optional cooked rice to serve with bowls
  • Sriracha sauce to serve with bowls.

 

 Instructions:

  • Slice chicken into reasonably thin strips and saute in a small amount of oil until done. Remove from pan. If you use tofu, bake it plain or seasoned, as mentioned in this post.
  • Cook the noodles according to the directions on the box, but don’t overcook them, or they will become mushy. Drain and rinse in cold water. Set aside.
  • Prepare the sauce by combining minced garlic, 3 Tbsp soy sauce, pure maple syrup, and lime juice. Set aside. If desired, double the recipe and use half as a marinade for tofu. See notes**
  • In a large skillet, add 1 1/2 tbsp of sesame oil and saute the vegetables until desired doneness, about 5-7 minutes. Add cooked chicken or tofu in the last 2-3 minutes to reheat. Pour 1 1/2 tbsp soy sauce and curry powder over everything and gently stir to coat all the veggies.
  • In another medium-sized skillet, heat 1- 1 +1/2 tbsp sesame oil. Add the cooked and drained noodles and the sauce you prepared earlier. Gently stir to coat all ingredients.
  • Serve this recipe in bowls; it’s much easier to eat.
  • Serve with cooked rice and Sriracha sauce if desired.

Enjoy! I hope you love this recipe as much as we do!!

Saucy Chicken Singapore Noodles

Almost too good to be homemade, Singapore noodles with chicken or tofu in a spicy sauce. Gluten, egg, and dairy-free recipe.
Course: Main Course
Cuisine: Gluten-Free
Keyword: chicken Singapore noodles, Easy Singapore noodles, marinated tofu, Singapore noodles
Servings: 4 Servings
Calories: 650kcal
Author: Mary Krick

Ingredients

  • 2-3 Skinless boneless chicken breasts ~ or 1 package of firm tofu drained and pressed of excess liquid.
  • 3 Cloves Garlic ~ minced ~ Garlic replacer for Low FODMAP
  • 3 tbsp Soy sauce ~ gluten-free if needed
  • 3 tbsp Pure maple syrup
  • 3 tbsp Lime juice ~ fresh or bottled
  • 1 Package Brown rice pad Thai or vermicelli noodles
  • 3 tbsp Sesame oil
  • 1 + 1/2 tbsp Soy sauce ~ gluten-free if needed
  • 2 tsp Curry powder
  • 1 bunch Green onions ~ chopped ~ tops only for Low FODMAP
  • 1 Medium Red or orange bell pepper ~ sliced thin
  • 2 cups Snow peas or 1 cup of thinly sliced radishes
  • 2 stalks Bok Choy ~ chopped
  • 1-2 LG Carrots peeled and cut into thin slices or julienned

Instructions

  • Slice chicken into reasonably thin strips and saute in a small amount of oil until done. Remove from pan. If you use tofu, bake it plain or seasoned, as mentioned in this post.
  • Cook the noodles according to the directions on the box, but don't overcook them, or they will become mushy. Drain and rinse in cold water. Set aside.
  • Prepare the sauce by combining minced garlic, 3 Tbsp soy sauce, pure maple syrup, and lime juice. Set aside. If desired, double the recipe and use half as a marinade for tofu. See notes**
  • In a large skillet, add 1 1/2 tbsp of sesame oil and saute the vegetables until desired doneness, about 5-7 minutes. Add cooked chicken or tofu in the last 2-3 minutes to reheat. Pour 1 + 1/2 tbsp soy sauce and curry powder over everything and gently stir to coat all the veggies.
  • In another medium-sized skillet, heat 1- 1 +1/2 tbsp sesame oil. Add the cooked and drained noodles and the sauce you prepared earlier. Gently stir to coat all ingredients.
  • Serve this recipe in bowls; it's much easier to eat.
  • Serve with cooked rice and Sriracha sauce if desired.

Notes

**The sauce in this recipe can make a wonderful tofu marinade. Double the recipe, and after removing excess liquid from the tofu and cutting it into cubes, pour part of the sauce over the cubes and coat each well. Let sit for at least one hour; refrigerate if you plan on marinating longer. Then, remove the marinated cubes and bake at 400 degrees F for 30 minutes. Turn over halfway through cooking.

Nutrition

Serving: 1Serving | Calories: 650kcal | Carbohydrates: 108g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1228mg | Potassium: 513mg | Fiber: 11g | Sugar: 15g | Vitamin A: 1911IU | Vitamin C: 76mg | Calcium: 66mg | Iron: 2mg

saucy chicken Singapore noodles. Gluten, egg, and dairy-free

The original recipe is from minimalistbaker I changed a few things to meet my dietary needs.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating