Chicken Singapore Noodles
Rate this RecipeIngredients
- 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 use chicken breast – see notes)
- 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.500 g egg noodles
- To make the sauce, mix the ingredients in a small bowl.1/2 cup soy sauce, 1/3 cup kecap manis
- 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!1 tablespoon olive oil, 3 cm ginger piece, 3 cloves garlic, 1 cup mushrooms, 2 carrots, 400 g canned baby corn, 4 spring onions, 2 bunches bok choy, 500 g roast chicken, 2 cups bean shoots
- Top with chopped cashews or peanuts if you want extra crunch.1/2 cup cashews or peanuts
Notes
If you want to use chicken breast, you can slice it and pan fry it before you start the stir fry. Or to bake, rub olive oil and a little of the sauce on the whole breast and roast in the oven for 18 minutes at 200°C conventional (180°C fan-forced). Remove and slice. No splatter mess all over the stove area!
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