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Singapore noodles

Chicken Singapore noodles

6
Points®
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

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.

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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