Chicken Singapore Noodles
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

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.