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Photo of Chicken Singapore noodles by WW

Chicken Singapore noodles

7
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
When it comes to one pot cooking this dish has it all. It's super quick and full of flavour.

Ingredients

Chinese Restaurant Hokkien Mee Noodles

400 g, (or Singapore)

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 individual, thinly sliced

snow peas

80 g, trimmed, sliced

curry powder

2 tsp, (mild)

kecap manis

2 tbs, (40ml)

chicken stock

½ cup(s), (125ml)

Skinless chicken breast, grilled or barbecued

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.

Notes

Kecap manis is a thick, sweet Indonesian soy sauce. It is available in the Asian section or sauces aisle of most supermarkets or Asian grocery stores.

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