Name: Chicken Singapore Noodles
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Dry Chinese egg noodle nests - 6; Peanut oil - ¼ cup; Garlic, minced - 6 cloves; Slivered fresh ginger - 2 tablespoons; Crushed red pepper flakes - 2 teaspoons; Skinless, boneless chicken breast halves - 1 pound; Green onions, chopped - ⅓ cup; Julienned carrot - ⅔ cup; Sliced water chestnuts, drained - 1 (8 ounce) can; Whole straw mushrooms, drained - 2 (15 ounce) cans; Peanut butter - ¼ cup; Oyster sauce - ¼ cup; Curry powder - 3 tablespoons; Soy sauce - 2 teaspoons

Ingredients for - Chicken Singapore Noodles

1. Dry Chinese egg noodle nests 6

2. Peanut oil ¼ cup

3. Garlic, minced 6 cloves

4. Slivered fresh ginger 2 tablespoons

5. Crushed red pepper flakes 2 teaspoons

6. Skinless, boneless chicken breast halves 1 pound

7. Green onions, chopped ⅓ cup

8. Julienned carrot ⅔ cup

9. Sliced water chestnuts, drained 1 (8 ounce) can

10. Whole straw mushrooms, drained 2 (15 ounce) cans

11. Peanut butter ¼ cup

12. Oyster sauce ¼ cup

13. Curry powder 3 tablespoons

14. Soy sauce 2 teaspoons

How to cook deliciously - Chicken Singapore Noodles

1 . Stage

Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.

2 . Stage

Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.

3 . Stage

Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.