Ingredients

Preparation

Cook the noodles for 1 minute in boiling salted water.
Drain the noodles and place them in a bowl. Add 60ml (1/4 cup) of peanut oil, mix well and set aside.
In a large hot pan, brown the chicken over high heat in the remaining oil for about 10 minutes.
Add the Chinese cabbage, red bell pepper, tofu, garlic, mushrooms, and water chestnuts.
Cook for about 6 minutes, then add the cooked noodles, soybean sprouts, and curry powder.
Mix well and continue cooking for 4 minutes before serving.

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Main course

Singapore Chicken Noodles

Name: Singapore Chicken Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 packet of 250g rice noodles; 125ml (1/2 cup) of peanut oil; 8 boneless chicken thighs, cut into strips; 250ml (1 cup) of Chinese cabbage or bok choy, chopped; 1 red bell pepper, cut into strips; 250ml (1 cup) of tofu, cut into small cubes (optional); 1 clove of garlic, peeled and chopped; 250ml (1 cup) of shiitake or Paris mushrooms, sliced; 250ml (1 cup) of water chestnuts, sliced (canned); 250ml (1 cup) of soybean sprouts; 5ml (1 tsp) of curry powder

Preparation: 15 min

Cooking: 20 min

Servings: 4

A colorful dish of Singapore chicken noodles, offering a fusion of textures and flavors. With a mix of fresh vegetables and noodles, it is seasoned with a touch of curry for depth of flavor. Cooked in no time, this dish can be a star for a weekday dinner or any more festive event. Perfect for Asian cuisine lovers who want to add variety to their meals.