Chicken Singapore noodles
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
When it comes to one pot cooking this dish has it all. It's super quick and full of flavour.
Ingredients
Fresh Singapore noodles
400 g
Peanut oil
1 tbs
Red onion
1 medium, halved, thinly sliced
Broccoli
300 g, trimmed, cut into florets
Carrot(s)
1 medium, halved lengthways, thinly sliced
Garlic
2 clove(s), crushed
Celery
2 stick(s), thinly sliced
Snow peas
80 g, trimmed, sliced
Curry powder
2 tsp, (mild)
Kecap manis
2 tbs, (40ml)
Chicken stock
½ cup(s), (125ml)
Cooked skinless chicken breast
280 g, shredded
Instructions
1
Place noodles in a large heatproof bowl and cover with boiling water. Soak for 5 minutes or until softened. Drain.
2
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.
3
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.
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