Name: Singapore noodles
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 350 gram packet singapore noodles; boiled water; 4 teaspoon peanut oil; 2 eggs; 500 gram sliced chicken thigh fillets; 100 gram snow peas, trimmed and halved; 1 carrot, sliced; 2 clove crushed garlic; 1 red chilli, chopped; 1 tablespoon soy and oyster sauce, each; 2 green onions, sliced

Ingredients

350 gram packet singapore noodles

boiled water

4 teaspoon peanut oil

2 eggs

500 gram sliced chicken thigh fillets

100 gram snow peas, trimmed and halved

1 carrot, sliced

2 clove crushed garlic

1 red chilli, chopped

1 tablespoon soy and oyster sauce, each

2 green onions, sliced

Method

1.Place singapore noodles in a bowl. Cover with just boiled water. Separate with a fork and drain well.

2.Heat 2 teaspoons peanut oil in a wok or large frying pan on high. Whisk eggs, add to wok and swirl to cover base of pan.

3.Cook for 1-2 minutes until set like an omelette. Turn and cook a further 30 seconds. Remove from pan. Roll up and slice thinly. Set aside.

4.Heat 2 teaspoons peanut oil in same wok. Stir-fry chicken for 2-3 minutes until browned. Transfer to a plate.

5.Add snow peas, carrot, garlic and chilli to wok and stir-fry for 1-2 minutes until tender. Return chicken to wok with soy and oyster sauce.

6.Toss noodles through and stir-fry for 2-3 minutes until heated through. Serve topped with green onions and egg rolls.

Use other vegetables of choice – this is a great dish for finishing up leftovers.
Note

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Ingredients

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