Spicy chicken Singapore noodles

Singapore noodles are a wonderful pantry staple. Whip up with Asian wonder in 25 minutes or less.

Recipe «Spicy chicken Singapore noodles» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp kecap manis, 1 tsp mild curry powder, 1 garlic clove, crushed, 2cm piece ginger, peeled, grated, 4 chicken thigh fillets, trimmed, thinly sliced , 1 tbsp sesame seeds, olive oil cooking spray, 1/4 Chinese cabbage, shredded , 2 carrots, cut into long, thin strips, 1 red capsicum, thinly sliced, 4 green onions, thinly sliced, 220g packet Singapore noodles.

Ingredients:

• 2 tbsp kecap manis 
• 1 tsp mild curry powder 
• 1 garlic clove, crushed 
• 2cm piece ginger, peeled, grated 
• 4 chicken thigh fillets, trimmed, thinly sliced 
• 1 tbsp sesame seeds 
• olive oil cooking spray 
• 1/4 Chinese cabbage, shredded 
• 2 carrots, cut into long, thin strips 
• 1 red capsicum, thinly sliced 
• 4 green onions, thinly sliced 
• 220g packet Singapore noodles 

Instructions

1. Combine kecap manis, curry powder, garlic, ginger and 1 tablespoon water in a small bowl. Place chicken in a ceramic bowl. Add 1 tablespoon marinade to chicken and stir to coat. Cover remaining marinade and set aside.
2. Heat a wok over high heat. Add sesame seeds. Stir-fry for 2 minutes or until golden and toasted. Transfer to a bowl. Spray wok with oil. Add half the chicken and stir-fry for 3 minutes or until golden. Transfer to a bowl. Repeat with oil and remaining chicken.
3. Spray wok with oil again. Add cabbage, carrot, capsicum and half the onions.
4. Stir-fry for 2 minutes or until cabbage begins to wilt. Add noodles, chicken, reserved marinade and toasted sesame seeds to wok. Stir-fry for 2 minutes or until heated through. Divide noodle mixture between bowls. Sprinkle with remaining onions and serve.