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Chicken Singapore Noodles
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Savory chicken and mushrooms in a creamy peanut sauce with noodles and water chestnuts.
Ingredients:
  • 6 dry Chinese egg noodle nests
  • 0.25 cup peanut oil
  • 6 cloves garlic, minced
  • 2 tablespoons slivered fresh ginger
  • 2 teaspoons crushed red pepper flakes
  • 1 pound skinless, boneless chicken breast halves
  • 0.33333334326744 cup green onions, chopped
  • 0.66666668653488 cup julienned carrot
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 2 (15 ounce) cans whole straw mushrooms, drained
  • 0.25 cup oyster sauce
  • 3 tablespoons curry powder
  • 2 teaspoons soy sauce
Instructions:
  • Bring a pot of salted water to a vigorous boil, add the egg noodle nests, let sit for 5 minutes off the heat, then drain and set aside.
  • In a wok over high heat, heat peanut oil. Sauté garlic, ginger, and red pepper flakes briefly until garlic is golden. Add chicken, green onions, and carrots. Cook for about 5 minutes until chicken is cooked through. Stir in water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until peanut butter melts into the sauce.
  • Mix the noodles into the delicious chicken mixture, cover, and simmer on low heat. Allow it to rest for 10 to 15 minutes so the noodles can soak up the flavorful sauce.

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