Singapore noodles
A quick, tasty stir‑fry of noodles, chicken and veggies with a hint of curry.
Allergens: contains cereals containing gluten, eggs. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 50g carbs · 3g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Egg noodlespack 250g · use 250g | £1.15£0.38 per 100g | £1.15£0.38 per 100g |
| Chicken breast filletsnot compared | £7.00 | – |
| Onionpack 1kg · use 1 onion | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotspack 500g · use 1 carrot | £0.55£0.11 per 100g | £0.44 |
| Spring onionsuse 3 spring onions | £0.69100g · £0.69 per 100g | £0.69100g · £0.69 per 100g |
| Gingeruse 1 tsp | £1.0040g · £2.63 per 100g | £1.1540g · £3.03 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each |
| Basket total (full packs) | £6.14 | £6.78 |
| Cost of what this recipe uses | £2.23 | £2.43 |
| Per serving | £0.56 | £0.61 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Chicken breast fillets.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh out 250g egg noodles and 2 chicken breast fillets. Finely dice 1 onion, julienne 1 carrot into thin matchsticks, and slice 3 spring onions diagonally. Grate 1 tsp fresh ginger and crack 2 eggs into a small bowl. Pat the chicken dry and slice into 1cm strips for quick cooking.
- Bring a large saucepan of salted water to a rolling boil on high heat. Add 250g egg noodles and cook 3-4 minutes until just tender but still firm. Drain well and rinse under cold water to stop cooking, then toss with a little oil to prevent sticking.
- Heat 1 tbsp vegetable oil in a large wok or frying pan on high heat until shimmering. Add the sliced chicken strips in a single layer and stir-fry 4-5 minutes until golden outside and no pink remains inside. Transfer to a plate.
- Reduce hob to medium-high and add another 1 tsp oil if needed. Add the diced onion and julienne carrot and stir-fry 3 minutes until softened and lightly golden. Add the grated ginger and sliced spring onions and cook 1 minute until fragrant.
- Push the vegetables to the side of the wok and pour in the beaten eggs. Scramble on medium heat for 1-2 minutes until just set but still soft, then mix through the vegetables.
- Add the drained egg noodles and cooked chicken back to the wok. Toss everything together on high heat for 2-3 minutes until hot throughout and noodles are glossy. Season generously with salt and black pepper, and taste for seasoning, adding more if needed.
- Divide the Singapore noodles between 4 warm bowls. Top with the remaining spring onion slices for colour and serve immediately while steaming hot. It should look glossy and fragrant with golden chicken and bright veg throughout.
Tips
- Swap chicken breast for cheaper chicken thigh strips or tinned beans to make it cheaper, and use dried ginger if fresh is pricey.
- Batch-cook by doubling the recipe, cool leftovers and put them in the fridge or freezer within 1-2 hours, then portion into containers and freeze as soon as possible for the week.
- Reheat fridge leftovers within 48 hours only once until steaming hot throughout; defrost frozen portions in the fridge and eat within 24 hours.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken breast fillets · about 310g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 420g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Spring onions · about 155g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Ginger · about 95g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Ginger Cake, Jerk chicken with rice and peas, Sticky Teriyaki Chicken Thighs.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).