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CHICKEN SINGAPORE NOODLES Recipe

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This recipe for CHICKEN SINGAPORE NOODLES is from Our Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Personal Notes:
Personal Notes:
4 boneless, skinless chicken thighs, sliced into strips
3 1/2 ounces dried egg noodles
1 tablespoon curry powder
2 teaspoons chili paste
1 teaspoon turmeric
1/2 teaspoon granulated garlic
1/2 teaspoon ground ginger
1 small onion, diced
4 ounces mushrooms, sliced
1 green pepper, sliced into strips
1 red pepper, sliced into strips
1 small carrot, sliced into long strips
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
2 eggs, beaten
2 green onions, finely sliced

Saute the chicken, seasoned with spices, until lightly browned. Add 2 tablespoons water to make a little sauce around the chicken. Remove, and set aside.

Add oil to the wok, and add the vegetables. Saute for about 4 minutes. Add the soy sauce, rice vinegar, and sugar.

Cook the noodles according to package directions.

Add the noodles and chicken into the pan with the vegetables. Mix to combine.

Cook the beaten eggs in a small pan with oil until the eggs start to set. Break them up with a spoon.

Add the egg to the noodles, and toss to combine.

 

 

 

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