Submitted by Brooke Clack
Beef & Chicken Singapore noodles
Serving: 4
Ingredients
- 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.
Instructions
- 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 🙂
Tried this recipe?Scroll Down To Share What You Think
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 🙂
The picture looks like it has egg in it! Is there egg in it?
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.
I see egg yum. Looks that good I’m about to make it. Thank’s for sharing the recipe with us all
What is a square of noodles please
Often when you buy them they are in squares 🙂
do you use t-towel under lid ???
Made this today. V wry nice. Would probable do as Charmaine did and add in extra curry next time. Will make again.
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!
Do you slice the beef and chicken before putting in slow cooker?
I would 🙂
Can someone tell me the approximate weight of meat used for this dish, thanks in advance
At what point would
You add the egg?
Cab I ask when do you add the egg please ?
Can this be frozen?
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.
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!!
Many have added some cooked egg to it yep 🙂 Scramble and slice then add
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.
Ok going to give it a go today. Looks yumm. Yes I’ll add egg and extra curry and turmeric too
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 ?
Is rice vermicelli ok to use? If not, what is the best noodles? Making this today
I use thin hokien noodles 🙂
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
A quick google check tells me they often come in packs of 4 squares that are 250g total, but some up to 400g for 4 squares. So I’d say around 65g – 100g for a square would be a rough guess 🙂
Tried this recipe and loved it, although I used teriyaki sauce not oyster as I had no oyster in the cupboard
Yummo another brilliant recipe ??
Yummo another fantastic reciepe ??
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.
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
Can’t wait to make this one. If I add fresh thin hokkein noodles would I need to add the water still?
Thanks
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 ??
They may find this one easier to follow 🙂
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.
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 🙂 I would make again with the changes I made.
Delicious & easy.
Hubby made this one. He also added chopped up omelette. Another winner!
Made this one again.
Winner Winner.
Served with a dash of sweet chilli sauce.
Yum.
Made this Singapore Noodles recipe with just beef.
Full of flavour.
Enjoyed by all of us.!
Made this today for lunch, minus the beef and with some extra veg. Followed the advice of others and added extra curry powder and turmeric. It’s nice and I have 3 containers of leftovers. I might use a larger SC next time (I think the one I used is 3.5L) to make it easier to mix the noodles through. There was more flavour down the bottom
Thanks for taking the time to leave your feedback Teaghan 🙂
absolutely delicious one of my
favourites so far. easy to make.
That’s so great to hear John! 🙂