Chicken Singapore Noodles
Chicken Singapore Noodles
Ingredients
- 500 g egg noodles thin, fresh
- 1 tablespoon olive oil
- 3 cm ginger piece grated or finely sliced
- 3 cloves garlic finely sliced
- 1 cup mushrooms I used shiitake
- 2 carrots sliced into matchsticks or strips with a julienne peeler
- 400 g canned baby corn drained
- 4 spring onions finely sliced
- 2 bunches bok choy roughly chopped
- 500 g roast chicken shredded (or you can use chicken breast)
- 2 cups bean shoots rinsed
- 1/2 cup cashews or peanuts roasted, roughly chopped (optional)
Sauce
- 1/2 cup soy sauce
- 1/3 cup kecap manis
Instructions
- Place the noodles in large heatproof bowl and fill with boiling water. Cover with a plate. Leave for a little less time than the packet says. Separate with a fork and drain. Set aside.
- To make the sauce, mix the ingredients in a small bowl.
- Place a large wok or frying pan over high heat. Add the olive oil and heat for 30 seconds. Then add the ginger and garlic and stir for 2 minutes. Add the mushrooms and carrot and stir for a couple of minutes (you can add a little of the sauce here if you think the garlic is burning). Add the corn, spring onion and bok choy and stir fry for about 2 minutes. Add the noodles, remaining sauce, shredded chicken and bean shoots. Stir through quickly on high heat for about 1 minute. That’s it!
- Top with chopped cashews or peanuts if you want extra crunch.
- If you want to use chicken breast, you can either slice it and pan fry it before you start the stir fry or I LOVE to rub oil and a little of the sauce on the whole breast and roast in the oven for 18 minutes at 200°C. Remove and slice. No splatter mess all over the stove area!
Nutrition
Calories: 918kcalCarbohydrates: 128gProtein: 58gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 185mgSodium: 2439mgPotassium: 2213mgFiber: 11gSugar: 25gVitamin A: 24096IUVitamin C: 196mgCalcium: 526mgIron: 8mg
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