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Singapore Noodles with Chicken
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Prep Time:
30 minutes
Total Time:
30 minutes
Quick and affordable exotic stir-fried noodles that are packed with flavor!
Ingredients:
  • 8 cups water
  • 4 oz uncooked rice stick noodles (from 8-oz package)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon curry powder
  • 1 teaspoon chili garlic sauce
  • 1/2 cup water
  • 2 tablespoons vegetable oil
  • 1/2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 1/4 teaspoon salt
  • 1 red bell pepper, cut into thin strips (about 2 cups)
  • 1/4 lb sugar snap peas, thinly sliced on the bias (about 1 1/4 cups)
  • 6 green onions, greens and whites separated, thinly sliced on the bias
Instructions:
  • 1. Place 8 cups of water in a large microwave-safe bowl and microwave on High for 4 to 5 minutes until boiling. Soak noodles in hot water until softened for about 8 minutes, then drain. Cut noodles into 4-inch pieces using scissors and set aside.
  • Combine soy sauce, sugar, curry powder, and chili garlic sauce in a small bowl. Mix well and then stir in 1/2 cup of water.
  • Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking. Cook chicken with salt for 4 to 5 minutes, flipping once, until browned on both sides. Add bell pepper, peas, and green onion whites, cook for 3 to 4 minutes, stirring often, until vegetables soften and start to brown and chicken is cooked through.
  • Incorporate the soy sauce mixture and drained noodles into the skillet; mix well. Lower the heat to medium and simmer for 1 to 2 minutes, stirring constantly, until the sauce is absorbed. Add the green onion greens and distribute the mixture evenly among 4 plates.

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