Chicken Singapore Noodles

Chicken Singapore Noodles

Serves: 4

Singapore Noodles

Ingredients:

  • 1 tablespoon rice bran oil
  • 2 chicken breasts, sliced
  • 1 tablespoon curry powder
  • 350-400g packet instant Singapore noodles
  • 1 tablespoon sesame or peanut oil
  • 1 carrot, julienne
  • 1 zucchini, julienne
  • 1 red capsicum, thinly sliced
  • 10 snow peas, thinly sliced
  • 1 onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • 100g enoki mushrooms
  • 1 cup bean sprouts
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon fish sauce
  • 1 teaspoon curry powder

Method:

  • Thinly slice your chicken breast and place in a zip lock bag sprinkling the tablespoon of curry powder over the chicken, seal and shake the bag ensuring the chicken is evenly coated
  • Sit in the refrigerator for a minimum of 30 minutes but up to 4 hours
  • Prepare the Singapore noodles in alignment with the instructions on the packet and set aside
  • Heat the rice bran oil in a heavy based frying pan or wok and stir fry the chicken strips until just under cooked, this will take approximately 4-5 minutes, but the time will vary depending on how big your chicken strips are
  • Remove the chicken from the pan and set aside
  • Using the same frying pan or wok heat the sesame/peanut oil and add in the carrot, zucchini, capsicum, snow peas, onion and garlic and stir fry for about 4-5 minutes until the onion starts to soften
  • Add in the enoki mushrooms and bean sprouts and stir fry for another 2-3 minutes
  • Add the chicken and all the juices back into the frying pan/wok and toss with the vegetables until well combined
  • Add in the noodles into the frying pan/wok in small tong batches mixing well until before adding in more noodle, this will stop the noodles from clumping together and being well combined
  • Finally add in the last of the curry powder and the sauces tossing through to allow to come to temperature
  • Serve and enjoy.

 

Recipe Notes:

  • Store covered in the fridge for a maximum of 2 days
  • This recipe is not freezer friendly
  • If you are unable to find enoki mushrooms, just exclude them from the recipe.

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.