Singapore Chicken and Chickpea Noodles with Green Beans

Singapore Chicken and Chickpea Noodles with Green Beans: A Healthy, Quick, and Delicious Recipe

Looking for a quick, healthy, and flavourful meal that beats takeout? This Singapore Chicken and Chickpea Noodles with Green Beans is your perfect solution! Packed with protein, vibrant veggies, and plenty of bold flavours, this dish comes together in no time and will leave you feeling satisfied and energised.

Take-out food rarely provides a healthy option when it comes to fast food, but this meal can be ready in under 30 minutes and uses store-cupboard ingredients you probably already have in your kitchen.  You will probably save money too, not to mention get a larger portion of food to share.  There’s no competition when it comes to cost, speed, health and flavour! Once you get used to throwing a one pan fast food recipe together, you will never opt for take-out again!

I love it that this Singapore Chicken and Chickpea Noodles uses just one pan and it ready in under 30 minutes without much food preparation needed.  Frozen green beans and peas are a great meal saver item to always have in your freezer drawer – they are cooked quickly when added to the pan and give a boost of sweet flavour and that all important fibre.

Ingredients needed for Singapore Chicken and Chickpea Noodles with Green Beans

Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Ingredients:

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 inches fresh ginger, grated
• 2 small red onions, thinly sliced
• 500g diced chicken breast
• 1 heaped tablespoon vegetable boullion powder
• 1 tablespoon Chinese 5 spice
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1 tablespoon tamari (or soy sauce)
• 1 teaspoon rice wine vinegar
• 400ml water
• 2 portions rice vermicelli noodles
• 1 can chickpeas, rinsed and drained
• 100g frozen green beans
• 50g frozen garden peas
• Fresh coriander for garnish
• Sea salt to taste

Instructions for Singapore Chicken and Chickpea Noodles with Green Beans

Add the olive oil, diced onion, minced garlic and ginger to a large frying pan and fry gently for a few minutes to soften.

Cook the chicken:
Add the diced chicken breast to the pan and stir-fry until browned and cooked through, about 5-6 minutes. Stir in the vegetable boullion powder, Chinese 5 spice, maple syrup, sesame oil, tamari (or soy sauce), and rice wine vinegar. Stir everything to coat.

Add the noodles:
Crush the rice vermicelli noodles directly into the pan and add 350mls water. Press the noodles down with a spoon to ensure they are submerged under the water.

Add the chickpeas and vegetables:
Add the rinsed chickpeas, frozen green beans, and garden peas. Stir well, ensuring all the ingredients are combined. Place a tight fitting lid on the pan and allow to simmer for 8-10 minutes until the vegetables are heated through, the noodles are soft and the sauce has thickened slightly.

Garnish and serve:
Remove from heat and garnish with fresh coriander and a sprinkle of seasoning salt to taste. Serve immediately and enjoy!

Why You’ll Love This Recipe

• Quick & Easy: This meal takes under 30 minutes from start to finish, making it the perfect option for busy nights when you want something delicious without the long prep time.
• Healthy Alternative to Takeout: Loaded with protein from the chicken and chickpeas, plus fibre from the veggies and noodles, this dish is a healthy alternative to greasy take-out. It’s nourishing and satisfying, without compromising on flavour.
• Packed with Flavour: The combination of Chinese 5 spice, sesame oil, tamari, and maple syrup creates a rich, umami-packed sauce that elevates the dish to restaurant-quality. The ginger and garlic add an extra kick!

Say goodbye to take-out temptation and treat yourself to this flavourful and nutritious Singapore Chicken and Chickpea Noodles with Green Beans. Ready in a flash, it’s a meal that you’ll want to make again!