Despite the name, this takeaway classic is a permanent fixture on Chinese takeaway menus across Britain. Curried noodles. Crispy chicken. Peppers. Onions. Garlic. Spring onions. A little heat. A lot of flavour. Everything gets tangled together into one glorious tray of takeaway comfort that somehow disappears much faster than seems physically possible. This is fakeaway gold.
You’ll Need
500g chicken thighs, sliced into thin strips
250g cooked egg noodles or straight-to-wok noodles
1 red pepper, sliced
1 small onion, sliced, 3 spring onions, sliced
2 cloves garlic, finely chopped, 1 tbsp oil
Singapore Seasoning
2 tsp medium curry powder, 1 tsp smoked paprika
½ tsp turmeric, ½ tsp chilli flakes
1 tsp garlic powder
1 tsp salt, ½ tsp black pepper
Sauce
1 tbsp soy sauce
1 tsp sesame oil, 1 tsp honey
To Finish
Spring onions
Fresh chilli slices
Optional but Dangerous
Prawns
Bean sprouts
Chilli oil
Prawn crackers
Method
Preheat your air fryer to 200°C.
Place the chicken into a bowl with half the Singapore seasoning and the oil.
Mix thoroughly until coated.
Air fry at 200°C for 10–12 minutes, shaking halfway, until lightly charred around the edges and cooked through.
Meanwhile place the sliced onion, pepper, and garlic into a foil tray.
Cook at 190°C for 4–5 minutes until softened slightly.
Add the noodles.
Sprinkle over the remaining Singapore seasoning.
Add the soy sauce, sesame oil, and honey.
Toss thoroughly until everything is coated evenly.
Return to the air fryer for 4–5 minutes until hot and fragrant.
Add the cooked chicken and spring onions.
Toss one final time.
Finish with fresh chilli slices if using.
Serve immediately while steaming hot.