Mild Chicken Singapore Noodles Recipe
My chicken Singapore noodles recipe is packed with unbelievable flavour. It has a mild heat from the curry and a sweetness that isn't overbearing. Allowing you to enjoy all of the different dimensions at once.If you love your Chinese food, then you must try this one!
Ingredients
- 400 g Wok Ready Singapore Noodles
- 500 g Chicken Breast
- 1 Red Onion
- ½ Red Capsicum / Bell Pepper
- 1 Carrot Peeled and grated
- 25g Spring Onion / Scallions
- 1 tbsp Corn Flour
- 15 g Ginger Fresh
- 3 Eggs
- 1 tbsp Curry Powder 2 tbsp if you want it hotter
- ½ tsp Black Pepper
- 1 tsp Salt
- Vegetable Oil
- 2 tbsp White Sugar
- 3 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- ½ Lime Fresh lime
Instructions
Preparing Singapore Noodles
- Fillet chicken breast into 3 to 4 pieces and slice. Add sliced chicken to a mixing bowl and crack 1 egg. Add the cornflour and 1 tbsp vegetable oil. Mix thoroughly and place in the fridge for 20 minutes.
- Prep the curry by heating 40ml of vegetable oil in a wok to 190°C (375°). Add the hot vegetable oil to a heatproof bowl together with the curry powder and quickly stir. Place aluminium foil over the bowl and set it aside.
- Dice red onion. Peel ginger and carrot. And slice the capsicum, spring onion, carrot in your desired size. Slice the ginger into smaller pieces.
- Over med-hi heat, add 3 tablespoons of vegetable to your wok and pre-cook the chicken for 4 minutes. Then strain in a colander and set it aside.
- In a mixing bowl, add 2 eggs and whisk.
Cooking Singapore Noodles
- Add a further 2 tablespoons of vegetable oil to your wok and fry the ginger for 1 minute on med-hi heat.
- Add the eggs to your wok and scramble them so the egg breaks apart.
- Next add the onion, capsicum, carrot to your wok and stir for a further 1 minute.
- Continuing over med-hi heat, add the chicken and wok ready Singapore noodles. Mix the vegetables and chicken through the noodles for 2 minutes.
- Give the curry oil a final whisk to ensure it has it has dissolved, and evenly pour it over the noodles. Toss/stir thoroughly so the curry oil is well mixed.
- Begin adding the sugar, light soy sauce, oyster sauce, salt, pepper and toss/stir for a further.
- Add the spring onion and squeeze one half of a lime over the noodles and toss/stir for another 2 minutes then serve.
Notes
Power Tip: If you find that only using 1 tablespoon of curry is not hot enough for you. Add a further 1 tablespoon of curry powder to 60ml of vegetable oil.
