Chicken Singapore Noodles

Prep: 15 minutes

Cooking: 10 minutes

Ingredients:

  • 300g pkt thin egg noodles
  • 2 teaspoons peanut oil
  • 150g snow peas, diagonally halved
  • 1 carrot, peeled, diagonally thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 1 tablespoon mild curry powder
  • 2 cups coarsely shredded Steggles roast chicken
  • 2 tablespoons oyster sauce Green onions, thinly sliced, to serve

Method:

  1. Place the noodles in a large heatproof bowl and cover with boiling water. Use a fork to separate the noodles. Set aside for 5 minutes to soak. Drain well.
  2. Meanwhile, heat the oil in a wok over high heat. Add the snow peas, carrot and capsicum and cook, tossing, for 1-2 minutes or tender crisp. Add the curry powder and stir-fry for 1 minute or until aromatic. Add the chicken, oyster sauce and noodles and cook, tossing, for 2-3 minutes or until heated through and well combined.
  3. Divide the noodles among serving bowls. Sprinkle with green onions and serve immediately.
Comments
 
comments powered by Disqus



All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Apr 28, 2017
Scroll To Top