Chicken Singapore noodles

Cooking Meat Chicken Singapore noodles

This Asian-inspired chicken recipes will fill up empty stomachs in no time.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Lactose free
  1. Place the noodles in a large heatproof bowl and cover with boiling water. Use a fork to separate the noodles. Set aside for 5 minutes to soak. Drain well.
  2. Meanwhile, heat the oil in a wok over high heat. Add the snow peas, carrot and capsicum and cook, tossing, for 1-2 minutes or tender crisp. Add the curry powder and stir-fry for 1 minute or until aromatic. Add the chicken, oyster sauce and noodles and cook, tossing, for 2-3 minutes or until heated through and well combined.
  3. Divide the noodles among serving bowls. Sprinkle with green onions and serve immediately.

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300g pkt thin egg noodles
2 tsp peanut oil
150g snow peas, diagonally halved
1 carrot, peeled, diagonally thinly sliced
1 red capsicum, seeded, thinly sliced
1 tbsp mild curry powder
2 cups coarsely shredded Steggles roast chicken
2 tbsp oyster sauce
Green onions, thinly sliced, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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