Serves: 2 | Cook Time: 30 mins | Calories: 528 | Type: Gluten-Free | Macros P: 50g / C: 59g / F: 12g


  • 2 x 180g free range chicken breast
  • 400g sweet potato
  • 80g sugar snap peas
  • 1 red pepper
  • 4cm fresh ginger
  • 2 garlic cloves
  • 1 tbsp medium curry powder
  • 2 tbsp tamari (soya)
  • 1 lime
  • 1 chicken stock cube (celery)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Peel and finely chop the ginger, and crush or finely chop the garlic. Thinly slice the red pepper.
  2. Peel the sweet potato. Prepare the sweet potato noodles using a peeler and slice into long thin strips (or use a julienne peeler or spiralizer if you have one).
  3. Boil a kettle. Dissolve the vegetable stock cube in 500ml water, pour into a small saucepan and bring to the boil, add the chicken breasts and reduce the heat to a simmer. Ensure the chicken is covered with water (add more boiling water if needed), place a lid on the pan and gently simmer for 10-15 mins until cooked through. Remove from the pan.
  4. Meanwhile, in a wok (or frying pan) add 1/2 tbsp oil on a medium heat and add the sweet potato noodles, cook for 8-10 mins until softened. Remove and keep warm.
  5. With two forks shred the poached chicken into small pieces.
  6. In the same wok (or frying pan), heat 1/2 tbsp oil and add the garlic, ginger and curry powder, stir for 1 min. Then add the red pepper and sugar snap peas, cook for 4 mins. Then add the tamari, chicken, half of the lime juice and the sweet potato noodles. Stir and cook for 2 mins.
  7. Serve the Singapore sweet potato noodles on two warm plates and drizzle over the remaining lime juice.