Asian noodles

Saucy Asian Noodles

This Saucy Asian Noodles recipe comes from my dad, who spent part of his childhood in Singapore when my grandad was in the army.  Of course his time over there gave my dad a real taste for the spicy, saucy noodly/rice dishes Singapore is famous for, and he came back with a repertoire of lip smackingly good dishes that he still cooks all the time.
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Author Nicky Corbishley


  • 500 g dried fettuccine
  • 1 tbsp vegetable oil
  • 1 onion peeled and chopped
  • 5 rashers or streaky bacon
  • 80 g chorizo chopped into small chunks
  • 5 mushrooms sliced
  • 150 g small prawns
  • 5 cloves of garlic peeled and minced
  • 60 ml dark soy sauce
  • 100 ml tomato ketchup
  • 2 tsp castor/granulated sugar
  • 70 ml sweet chilli sauce try my sweet chilli jam
  • Juice of 1 small lemon
  • 250 g cooked chicken meat shredded

To serve:

  • 3 hard boiled eggs chopped into wedges
  • Chopped chillies
  • Chopped spring onions/scallions
  • Method:


  • Start by cooking your fettuccine as per the pack instructions in a big pan with plenty of water
  • In another wok (or large pan), heat up the vegetable oil and fry the onions gently for a few minutes.  Take the onions out of the pan and add in the streaky bacon.  Fry on high until the bacon starts to go brown and crispy.  Add in the chorizo, mushrooms, prawns and garlic and stir.  Take out the bacon, and put it in the bowl with your onions.  Give the bacon a rough chop with some scissors.
  • In the wok, add in the soy sauce and stir for a minute.  Next add in the ketchup, sugar, sweet chilli sauce, lemon juice and chicken.  Heat until bubbling and then add in two ladles of boiling water from the fettuccine pan.  Leave to bubble gently.
  • Once the fettuccine is ready, drain it (reserve some of the pasta water in case you want to add more to your sauce) and add it to the wok along with the onions and bacon to heat through.  Give everything a good stir so that the pasta is coated in the rich sauce.  Add a bit more pasta water if it’s looking dry at all.
  • Serve, topped with some wedges of hard boiled egg, chopped chillies and chopped spring onions/scallions.


**Tip** Any leftovers (apart from the egg) can be quickly cooled and frozen.  Defrost thoroughly and reheat in a wok with a little oil.  Add in a splash or water and soy sauce to loosen the pasta up gain and cook until piping hot throughout.
Nutritional Information is per serving.

Nutritional Information

Calories: 607kcal | Carbohydrates: 69g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 258mg | Sodium: 1336mg | Potassium: 523mg | Fiber: 3g | Sugar: 13g | Vitamin A: 295IU | Vitamin C: 4.6mg | Calcium: 91mg | Iron: 3.2mg
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