Singapore Noodles

Name: Singapore Noodles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams sliced water chestnuts, drained; 158 milliliters julienned carrot; 3 Tbsps curry powder; 6 dry Chinese egg noodle nests; 6 cloves garlic, minced; 2 Tbsps slivered fresh ginger; 79 milliliters green onions, chopped; 59 milliliters oyster sauce; 59 milliliters peanut butter; 59 milliliters peanut oil; 2 teaspoons crushed red pepper flakes; 454 grams skinless, boneless chicken breast halves; 2 teaspoons soy sauce; 850 grams whole straw mushrooms, drained

Singapore Noodles might be just the main course you are searching for. This recipe makes 6 servings with 388 calories, 31g of protein, and 22g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have oyster sauce, peanut butter, soy sauce, and a few other ingredients on hand, you can make it. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.

Ingredients you will need

Pasta

Water

Egg

Equipment you will use

Pot

Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden.

Ingredients you will need

Red Pepper Flakes

Peanut Oil

Garlic

Ginger

Equipment you will use

Wok

Add the chicken, green 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 the peanut butter has dissolved into the sauce.

Ingredients you will need

Water Chestnuts