Annabel Karmel's Singapore noodles recipe

(66 ratings)

This Singapore noodles recipe was created by children's cookery expert Annabel Karmel and is mild enough for even quite young diners.

Annabel Karmel's Singapore noodles
  • healthy
Preparation Time12 mins plus 30 mins marinating
Cooking Time15 mins
Five A DayTwo
Cost RangeCheap

Annabel Karmel's Singapore noodles is a steaming bowl of fresh, golden noodles, tossed with big prawns and just a little bit if spiciness.

These noodles are better than a Chinese takeaway, and ideal for kids from 18 months upwards. You can adapt the recipe for younger diners as well - there are notes in the ingredients list to help with this. This is one of those dishes you can serve to the whole family on a Friday night - maybe with a few Chinese-style starters on the side. It's a great opportunity for kids to try out chopsticks as well - if it's their first time try child-friendly ones. You can even make your own - see our tips below.


  • 150g chicken breast fillet
  • 2½ tbsp vegetable oil
  • 1 beaten egg
  • 1 garlic clove, peeled and chopped
  • ¼ tsp finely chopped red chilli (not suitable for babies)
  • 75g baby sweetcorn
  • 75g each carrots and courgettes, cut into thin strips
  • 75g beansprouts
  • ½ tbsp mild curry powder (not suitable for babies)
  • 4 tbsp strong chicken stock
  • 90g small peeled prawns
  • 3 spring onions, thinly sliced
  • 150g Chinese noodles

For the marinade:

  • 1 tsp each soy sauce and sake (not suitable for babies)
  • ½ tsp sugar (not suitable for babies)
  • 1 tsp cornflour




  1. Mix together the marinade ingredients in a bowl, cut the chicken into thin strips, add to the bowl and marinate for at least 30 minutes.
  2. Heat ½ a tablespoon of oil in a frying pan, add the egg and fry to make a thin omelette. Remove from the pan and cut into ribbons. Heat a tablespoon of oil in the pan or a wok and sauté the garlic and chilli, if using, for 30 seconds. Drain the chicken, add to the pan and cook for 3 to 4 minutes, then set aside.
  3. Heat the remaining oil in the wok. Add the baby sweetcorn and carrots and stir-fry for 2 minutes. Add the courgettes and beansprouts and cook for 2 minutes. Stir the curry powder into the stock and add to the wok. Return the chicken to the pan with prawns, spring onions and egg and fry for 2 minutes.
  4. Cook the noodles in boiling, lightly salted water according to the instructions on the packet. Drain, mix with the stir fry and heat through.

Top tip for making Annabel Karmel's Singapore noodles

If you prefer, you can replace the prawns with pork or more chicken. For extra flavour, fry the beaten egg in half a tablespoon of sesame oil.

How can I make child-friendly chopsticks?

You will need:
a rubber band
a pair of chopstick (any will do - the wooden ones you pull apart are ideal)  
a long thin piece of paper (if your chopstick come in a paper sleeve,
this is perfect)

Fold the paper sleeve in half longways, so you get a very thin, long piece of paper, then from the bottom, roll it up into a fat little sausage. Hold this coil between the top chopsticks, about 1cm from the top. Twist the rubber band around the two chopsticks, immediately above the paper, very securely. Now you have a pair of chopsticks you can use for picking up food.

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Annabel Karmel

Annabel Karmel MBE is a chef and author of over 40 cookbooks based on nutrition, and cooking for babies, children and families. With her career spanning over 25 years she has pioneered the way families feed their babies and children all the world over.