Best 2 Chicken Singapore Noodles Recipes

SINGAPORE NOODLES WITH CHICKEN

Steps:

• In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Soak noodles in hot water until softened, about 8 minutes; drain. Using scissors, cut noodles into 4-inch pieces; set aside.
• In small bowl, mix soy sauce, sugar, curry powder and chili garlic sauce. Stir in 1/2 cup water.
• In 12-inch nonstick skillet, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken; sprinkle with salt, and cook 4 to 5 minutes, turning once, until browned on both sides. Add bell pepper, peas and green onion whites. Cook 3 to 4 minutes, stirring frequently, until vegetables soften and begin to brown on edges and chicken is no longer pink in center.
• Add soy sauce mixture and drained noodles to skillet; stir to combine. Reduce heat to medium. Simmer 1 to 2 minutes, stirring constantly, until sauce is absorbed. Stir in green onion greens. Divide mixture among 4 plates.

CHICKEN SINGAPORE NOODLES

Steps:

• Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
• Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
• Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.