Name: Curried singapore noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram dried vermicelli noodles; 2 tablespoon vegetable oil; 400 gram chicken breast fillets, thinly sliced; 250 gram cabbage, shredded; 1 medium carrot, cut into thin strips; 1/2 medium red capsicum, thinly sliced; 2 tablespoon mild curry powder; 2 cloves garlic, crushed; 1/4 cup light soy sauce; 1/2 cup chicken stock; 1/2 cup (85g) frozen small peeled prawns, thawed; 2 green onions, thinly sliced diagonally

Ingredients

250 gram dried vermicelli noodles

2 tablespoon vegetable oil

400 gram chicken breast fillets, thinly sliced

250 gram cabbage, shredded

1 medium carrot, cut into thin strips

1/2 medium red capsicum, thinly sliced

2 tablespoon mild curry powder

2 cloves garlic, crushed

1/4 cup light soy sauce

1/2 cup chicken stock

1/2 cup (85g) frozen small peeled prawns, thawed

2 green onions, thinly sliced diagonally

Method

1.Soak noodles in boiling water in a small heatproof bowl for 10 minutes or until softened; stir to separate strands, then drain.

2.Heat a wok or large frying pan over moderately high heat. Add oil: swirl to coat surface.

3.Stir-fry chicken, in batches for 2-3 minutes or until browned and cooked; remove from wok. Add cabbage, carrot and capsicum, stir-fry for 2 minutes. Add curry powder and garlic; stir-fry for 30 seconds or until fragrant.

4.Return chicken to wok with noodles, soy sauce, stock and prawns; stir-fry for 2 minutes or until stock is absorbed and noodles are heated.

5.Remove wok from heat, then stir in half the onion. Serve noodles topped with remaining onion.

Try chicken thigh fillets instead of breast. Recipe is best made just before serving.
Note

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Ingredients

Method

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