Take your taste buds on an exotic journey with these Chicken Singapore Noodles, a vibrant dish bursting with bold flavors and colorful vegetables. With tender strips of chicken, egg noodles, and a fragrant blend of spices, this quick and easy recipe brings the essence of Southeast Asian cuisine to your kitchen. Perfect for a weeknight dinner or meal prep, this dish is both healthy and satisfying!
Ingredients:
For the Chicken and Noodles:
- 4 boneless, skinless chicken thighs (270g/9.5oz), trimmed and sliced into strips
- 100g (3.5oz) dried egg noodles
For the Spices:
- 1 tablespoon Malaysian curry powder (or medium curry powder)
- 2 teaspoons Sambal Oelek (chilli paste), or a pinch of chilli flakes
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
For the Vegetables:
- 1 small onion, halved and sliced
- 100g (3.5oz) mushrooms, sliced
- 1 green pepper, sliced into strips
- 1 red pepper, sliced into strips
- 1 small carrot, grated into long strips
- 2 spring onions, finely sliced
For the Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sweetener (e.g., erythritol-based)
For Cooking:
- 2 eggs, beaten
- Cooking oil spray
Instructions:
- Cook the Noodles : Cook the dried egg noodles according to the package instructions. Once cooked, drain, rinse under cold water, and set aside.
- Prepare the Chicken : In a bowl, toss the chicken strips with the curry powder, turmeric, garlic powder, and ground ginger to coat them evenly.
- Stir-Fry the Chicken : Heat a large non-stick wok or skillet over medium-high heat and spray with cooking oil. Add the seasoned chicken and stir-fry for 4-5 minutes, or until the chicken is cooked through and golden. Remove the chicken from the skillet and set aside.
- Cook the Vegetables : Spray the skillet again with cooking oil and add the sliced onion, mushrooms, green and red peppers, and grated carrot. Stir-fry for 3-4 minutes, or until the vegetables are slightly softened but still crisp.
- Scramble the Eggs : Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Allow the eggs to set for 30 seconds, then scramble and mix them into the vegetables.
- Combine Everything : Return the cooked chicken to the skillet and toss with the vegetables and eggs. Add the cooked noodles, soy sauce, rice vinegar, and granulated sweetener. Stir-fry for 2-3 minutes, ensuring everything is evenly coated with the sauce.
- Garnish and Serve : Remove from heat and sprinkle the dish with the finely sliced spring onions. Serve hot and enjoy your flavorful Chicken Singapore Noodles!
Conclusion:
These Chicken Singapore Noodles are a delightful blend of aromatic spices, tender chicken, and fresh vegetables. This quick, one-pan meal is perfect for busy nights when you want something healthy yet indulgent. Packed with vibrant flavors and a touch of heat, it’s a dish that will transport you straight to the streets of Southeast Asia!
Chicken Singapore Noodles
A quick and flavorful stir-fry dish with tenderchicken, egg noodles, and a medley of vegetables, tossed in a fragrant currysauce. These Chicken Singapore Noodles are a healthy and satisfying take on aSoutheast Asian classic.
Ingredients
For the Chicken and Noodles:
- 4 boneless skinless chicken thighs (270g/9.5oz), trimmed and sliced into strips
- 100 g 3.5oz dried egg noodles
For the Spices:
- 1 tablespoon Malaysian curry powder or medium curry powder
- 2 teaspoons Sambal Oelek chilli paste, or a pinch of chilli flakes
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
For the Vegetables:
- 1 small onion halved and sliced
- 100 g 3.5oz mushrooms, sliced
- 1 green pepper sliced into strips
- 1 red pepper sliced into strips
- 1 small carrot grated into long strips
- 2 spring onions finely sliced
For the Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sweetener e.g., erythritol-based
For Cooking:
- 2 eggs beaten
- Cooking oil spray
Instructions
- Cook the Noodles : Cook the dried egg noodles according to the package instructions. Once cooked, drain, rinse under cold water, and set aside.
- Prepare the Chicken : In a bowl, toss the chicken strips with the curry powder, turmeric, garlic powder, and ground ginger to coat them evenly.
- Stir-Fry the Chicken : Heat a large non-stick wok or skillet over medium-high heat and spray with cooking oil. Add the seasoned chicken and stir-fry for 4-5 minutes, or until the chicken is cooked through and golden. Remove the chicken from the skillet and set aside.
- Cook the Vegetables : Spray the skillet again with cooking oil and add the sliced onion, mushrooms, green and red peppers, and grated carrot. Stir-fry for 3-4 minutes, or until the vegetables are slightly softened but still crisp.
- Scramble the Eggs : Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Allow the eggs to set for 30 seconds, then scramble and mix them into the vegetables.
- Combine Everything : Return the cooked chicken to the skillet and toss with the vegetables and eggs. Add the cooked noodles, soy sauce, rice vinegar, and granulated sweetener. Stir-fry for 2-3 minutes, ensuring everything is evenly coated with the sauce.
- Garnish and Serve : Remove from heat and sprinkle the dish with the finely sliced spring onions. Serve hot and enjoy your flavorful Chicken Singapore Noodles!