Singapore curry chicken stir-fried noodles | 20-minute wok dinner

Soak the rice noodles in warm water according to the package instructions (approx. 8-10 minutes) until pliable and tender, then drain thoroughly.

Cut the chicken breast into thin strips. Mix 1 tablespoon of soy sauce with 1 teaspoon of curry powder, and toss the chicken strips in the mixture so the marinade coats them well.

Slice the bell pepper into thin strips, finely mince the garlic and ginger, and slice the chilli pepper and spring onions into rings (set the spring onion greens aside for serving). In a small bowl, mix together the remaining 2 tablespoons of soy sauce, 1 teaspoon of curry powder, the sesame oil, and the freshly squeezed juice of half a lime.