Singapore Noodles with Chicken
(1 reviews)
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Excellent and flavorful to be found restaurant quality! Singapore noodles with curry and chicken.  Simple, easy and fast.

100g fine rice noodles
2 boneless chicken breasts
2 tbsp sunflower oil
3 spring onions shredded
1 small chunk fresh ginger, finely chopped
1 red pepper, thinly sliced
100g snow peas
100g beansprouts
3-4 tsp tikka curry paste
3-4 tsp reduced-salt soy sauce
2 tbsp sweet chilli sauce
chopped coriander
lime wedges
  1. Prepare noodles according to package directions - do not overcook
  2. Drain and rinse under running cold water until cold to stop any further cooking.
  3. Snip into short lengths with scissors.
  4. Cut chicken into small pieces or chunks.
  5. Heat 1 tbsp oil in a wok or large frying pan
  6. Add the chicken and stir-fry until cooked and lightly browned.
  7. Drain on paper towel.
  8. Add the remaining oil to the wok and heat
  9. Add the spring onions, ginger, pepper and snow peas, then stir-fry for 1 min.
  10. Add cooked chicken, noodles and beansprouts, then stir to mix.
  11. Blend together the tikka curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce.
  12. Serve sprinkled with coriander, with lime wedges at the side.
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