Alive and Cooking

Singapore Egg Noodle Eggs

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(Serves 4)
300g hokkien noodles (Cooked as per pack instructions)
1 green capsicum, sliced
1 yellow capsicum, sliced
2 clove garlic
½ bunch chives
1 zucchini julienned
1 good splash soy sauce
2 tbsp sweet chilli sauce
¼ tsp curry paste
¼ tsp curry powder
1 red chilli chopped
1 large Portobello mushroom, sliced thin
3 spring onions, sliced
6 eggs, beaten


Heat a fry pan, add a splash of olive oil and toss in the mushrooms then fry for 3-5 minutes, add the green capsicums, red chilli and cook for a further 3 minutes before tossing in the spring onions and stir fry for 2 minutes.

Pour in the soy sauce, sweet chilli sauce, zucchini and yellow capsicum and cook for 2 minutes

Sprinkle the curry powder and curry paste into the beaten eggs and mix well.
In a hot non stick pan stir fry the egg mixture until it is just “scrambled”

Toss the cooked noodles into the vegetable mix and stir through.

Serve the noodles topped with the curried egg mix.

Singapore Egg Noodle Eggs

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