Spicy singapore noodles

    Spicy singapore noodles


    20 people made this

    About this recipe: This is a recipe I came across from my friend's dad. When I tasted it and it tasted a lot like a hot pot dish I had at one of my Chinese friend's house. So I made some changes to it to make it my own.

    Serves: 6 

    • 450g vermicilli pasta (or Asian noodles)
    • 4 tablespoons groundnut oil
    • 6 cloves garlic, minced
    • 2 tablespoons slivered fresh ginger
    • 2 teaspoons dried red chilli flakes
    • 450g chicken breast fillets, sliced
    • 3 spring onions, sliced
    • 1 or 2 carrots, cut into matchsticks
    • 1 (225g) tin water chestnuts, drained
    • 2 tins mushrooms, drained
    • 65g peanut butter
    • 1 tablespoon oyster sauce
    • 3 tablespoons curry powder
    • 2 teaspoons soy sauce

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Bring a large pot of lightly-salted water to the boil; add the noodles and return to the boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
    2. Heat the oil in a wok over high heat. Stir in the garlic, ginger, and dried chilli flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, spring 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 everything is well mixed.
    3. 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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