Beef & Chicken Singapore noodles

Submitted by Brooke Clack

Beef & Chicken Singapore noodles

4.67 from 3 votes
Serving: 4
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes


  • 1 piece of steak
  • 1 chicken fillet
  • 4 Spring onion
  • 1 Capsicum
  • 2 celery stalks
  • 2 carrots
  • 1/2 tin Baby corn
  • 1tsp curry powder
  • 1tsp garlic
  • 1/2tsp ginger
  • 1/4 cup Soy sauce
  • 2tbs oyster sauce
  • 1tbs vegeta (chicken stock)
  • 1tsp sesame oil
  • 3 squares of rice noodles
  • 1/2cup frozen peas
  • Cook on low for 3hrs, then add 1cup of water and the noodles for another hour.


  • Add everything to cooker EXCEPT noodles and water
  • Cook for 3 hours on LOW
  • Add noodles
  • Add water
  • Cook on LOW for a further 1 hour πŸ™‚

37 thoughts on “Beef & Chicken Singapore noodles”

  1. I used beef and chicken stir fry strips instead, was too lazy to cut the meat up that day but all the same it was really yum! Definitely would do it again πŸ™‚

  2. Charmaine Hetem

    We love this recipe. I make it often.

    I find a need 2 cups of water when using dry noodles.

    I add more curry powder as I prefer a stronger curry flavour. I use a tablespoon of curry powder instead of a teaspoon. I also add a teaspoon of tumeric to give it a deeper yellow colour. I find without the tumeric the dish is a bit bland on colour. Overall great flavour and easy to make.

  3. I see egg yum. Looks that good I’m about to make it. Thank’s for sharing the recipe with us all

  4. Made this today. V wry nice. Would probable do as Charmaine did and add in extra curry next time. Will make again.

  5. This meal is amazing I cook it all the time and its so easy!! I add egg and baby spinach as well, absolutely our favourite!

  6. Wow, had no ideal noodles could taste so good in the slow cooker! I followed the recipe, but added the extra curry powder and also tumeric as suggested. My slow cooker cooks fast so only cooked for 2 hours before adding noodles and water, then cooked for half an hour and it was perfect. I used 3 squares of rice vermicilli noodles and it was the perfect amount. Feed 5 adults easy. Will definitely make again.

  7. So is there egg in this or not lm just reading comments ,lm getting ingredients as we speak ,using beef though as daughter doesn’t eat chicken & dont have rice noodles hope that’s ok ,just using what l have already in pantry!!

  8. Thank you Brooke for sharing your recipe. It was absolutely delicious, enjoyed by all and even the grand children went back for seconds leaving a completely empty slow cooker – all I had to do was wash it out lol!! It’s an easy to follow, very flavoursome recipe and will definitely be doing many more times in our household.

  9. I’m really lost about what noodles are best to use… can anyone share what they used that worked well? Brand, screen shot maybe? Thankyou ?

  10. My rice noodles do not come in square form , Does anyone know how much i would add? Also the ginger, can it be in powder form? Thank you

  11. I made this last week , it was beautiful, my husband couldn’t stop eating it, now he has told me he would like it again this week. So flavoursome.

  12. Made this tonight but i added 500g beef mince & 500g pork mince instead, i also doubled the other ingredients except for the curry, i left that as is. I also used thin hokkien noodles. OMG it was so flavourful and delicious, will definitely be maki g this regularly

  13. Can’t wait to make this one. If I add fresh thin hokkein noodles would I need to add the water still?


  14. My only issue as the lack of detail regarding the prep – my kids wanted to make this one and they had no idea what to do with the veg (sliced/diced etc). Sounded to them like you throw all ingredients in whole ??

  15. Marlene Zvaigzne

    I made this a couple of weeks ago and it was delicious. I added extra steak and chicken because i had it. We froze the left overs and had them last night with garlic naan bread! Totally delicious all over again! Thank you so much.

  16. 4 stars
    2nd time trying this and it is nice I just had to tweak the recipe to my taste buds. I did 500g beef stirfry strips and 500 chicken breast stirfry I changed the amount of stock powder to 1 teaspoon because first time I tried it with the 1 Tablespoon it was to salty for my liking. I also added 1 teaspoon of tumeric and increased the curry powder to 3 teaspoons. I left cooking time the same πŸ™‚ I would make again with the changes I made.

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