Spicy singapore noodles

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    Spicy singapore noodles

    Spicy singapore noodles

    (29)
    35min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (29)

    Reviews in English (29)

    by
    20

    Was good- my husband and I enjoyed it although it was a bit too spicy for us to love it (hence the 4 stars) but that is of course a personal preference. We like spice- just not gut on fire spice! We will make it again but for us we'll probably cut the red pepper flakes in half.  -  28 Sep 2009  (Review from Allrecipes US | Canada)

    by
    15

    Hey, I have a few suggestions for anyone trying this out: With the red pepper flakes, don't use a heaping teaspoon, it will be too much. It will over take the flavor. You can use any meat you would like... Just make sure you cut it thin, if you use fish or shrimp use due care. A Soy ginger salad dressing can take the place of those two ingredients. I have made this recipe several time using Spaghetti Squash, it is a fantastic alternative to the egg noodles, I actually prefer it. I hope these suggestions help... I would also recommend using crunchy peanut butter! Enjoy!  -  01 Aug 2012  (Review from Allrecipes US | Canada)

    by
    8

    Great recipe! It was a bit too spicy, so you can reduce the red pepper flakes. I think 1/2 teaspoon is probably enough. I cooked this for a work potluck and everyone loved it. I made a vegan version though with no chicken and more soy sauce, instead of using oyster sauce.  -  10 Nov 2011  (Review from Allrecipes US | Canada)

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