Thursday, August 25, 2016

singapore noodles


  • Servings: 6
  • 6 dry chinese egg noodle nests
  • 1/4 cup peanut oil
  • 6 cloves garlic, minced
  • 2 tablespoons slivered fresh ginger
  • 2 teaspoons crushed red pepper flakes
  • 1 pound skinless, boneless chicken breast halves
  • 1/3 cup green onions, chopped
  • 2/3 cup julienned carrot
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 2 (15 ounce) cans whole straw mushrooms, drained
  • 1/4 cup peanut butter
  • 1/4 cup oyster sauce
  • 3 tablespoons curry powder
  • 2 teaspoons soy sauce


    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 45 mins

  • 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.

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