Name: Singapore noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 100 gram fresh singapore noodles; 2 tablespoon vegetable or peanut oil; 2 eggs, lightly whisked; 2 skinless chicken thigh fillets, chopped; 1 brown onion, chopped; 2 teaspoon mild curry powder; 1 carrot, coarsely grated; 1/2 cup frozen pea and corn mix; 3/4 cup water; 2 green onions, thinly sliced diagonally

Singapore noodles

Aromatic and delicious Singapore noodles with thick shredded chicken and prawns are flavoured with sweet teriyaki in this Asian stir-fry that is low-fat and low-calorie.

Serves 2

Prep

15M

Cook

15M

Total

30M

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Ingredients

100 gram fresh singapore noodles

2 tablespoon vegetable or peanut oil

2 eggs, lightly whisked

2 skinless chicken thigh fillets, chopped

1 brown onion, chopped

2 teaspoon mild curry powder

1 carrot, coarsely grated

1/2 cup frozen pea and corn mix

3/4 cup water

2 green onions, thinly sliced diagonally

Method

1.Soak noodles in boiling water in a heatproof bowl 5 minutes. Stir with a fork to separate strands; drain.

2.Heat 2 teaspoons oil in a large frying pan over moderate heat.

3.Add egg; tilt to cover base. Cook 1 minute, or until set underneath. Turn; cook a further 1 minute. Transfer to a chopping board; slice thinly. Divide between 2 small airtight containers; chill.

4.Heat 1 tablespoon of remaining oil in same pan over moderate heat. Add chicken; cook, stirring, 4 minutes, or until cooked. Transfer to a heatproof plate.

5.Heat remaining oil in same pan over moderate heat.

6.Add brown onion; cook, stirring, 3 minutes, or until softened. Add curry powder; cook 1 minute, or until fragrant.

7.Add carrot, pea and corn mix and water; cook, stirring, 2 minutes, or until vegetables have softened Add chicken, noodles and green onion; toss to combine. Cool.

8.Divide noodle mixture between 2 airtight containers; chill. Serve topped with egg.

Prepare ingredients for recipe the night before.
Note

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