Chicken Singapore noodles
Fresh Singapore noodles
1 medium, halved, thinly sliced
300 g, trimmed, cut into florets
1 medium, halved lengthways, thinly sliced
2 clove(s), crushed
2 stick(s), thinly sliced
80 g, trimmed, sliced
2 tsp, (mild)
2 tbs, (40ml)
½ cup(s), (125ml)
Cooked skinless chicken breast
280 g, shredded
- Place noodles in a large heatproof bowl and cover with boiling water. Soak for 5 minutes or until softened. Drain.
- Heat a wok over high heat for 1 minute. Add oil and heat for 30 seconds. Stir-fry onion, broccoli and carrot for 3–4 minutes or until softened. Add garlic, celery and snow peas and stir-fry for 2–3 minutes or until celery is tender.
- Add noodles, curry powder, kecap manis and chicken stock. Stir-fry for 2–3 minutes or until heated through. Add chicken and stir-fry for 1 minute or until heated through. Serve.