This classic noodle dish makes a delicious family meal. 


  • 2 tbsp oil

  • 2 eggs, lightly beaten

  • 500g chicken thigh fillets, sliced

  • 1 x 40g sachet Keen's Singapore Noodles Recipe Base

  • 1 red capsicum, sliced thinly

  • 2 cups Chinese cabbage, shredded

  • 200g thin dry vermicelli rice noodles, cooked as per packet instructions

  • 2 spring onions, thinly sliced


  • 1.

    Heat oil in a large frying pan or wok and fry the eggs, remove and slice, then set aside.

  • 2.

    Fry the chicken in the same frying pan for 2 minutes then add in the capsicum, cabbage and Keen’s Singapore Noodles Recipe Base. Stir-fry for a further 3-4 minutes.

  • 3.

    Toss in the pre-prepared and drained noodles, spring onions and egg until warmed though. Serve hot.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 893kj
  • Fat Total 34g
  • Saturated Fat 8g
  • Protein 39g
  • Carbohydrate 104g
  • Sugar 3g
  • Sodium 265mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


To discover more Keen's Curry recipes, click here

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings