Singapore Noodles with Chicken

 


Ingredients

Noodles

  • 8
    cups water
  • 4
    oz uncooked rice stick noodles (from 8-oz package)

Chicken

  • 2
    tablespoons soy sauce
  • 1
    tablespoon sugar
  • 1/2
    teaspoon curry powder
  • 1
    teaspoon chili garlic sauce
  • 1/2
    cup water
  • 2
    tablespoons vegetable oil
  • 1/2
    lb boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 1/4
    teaspoon salt
  • 1
    red bell pepper, cut into thin strips (about 2 cups)
  • 1/4
    lb sugar snap peas, thinly sliced on the bias (about 1 1/4 cups)
  • 6
    green onions, greens and whites separated, thinly sliced on the bias

Steps

1 In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Soak noodles in hot water until softened, about 8 minutes; drain. Using scissors, cut noodles into 4-inch pieces; set aside.

2 In small bowl, mix soy sauce, sugar, curry powder and chili garlic sauce. Stir in 1/2 cup water.

3 In 12-inch nonstick skillet, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken; sprinkle with salt, and cook 4 to 5 minutes, turning once, until browned on both sides. Add bell pepper, peas and green onion whites. Cook 3 to 4 minutes, stirring frequently, until vegetables soften and begin to brown on edges and chicken is no longer pink in center.

4 Add soy sauce mixture and drained noodles to skillet; stir to combine. Reduce heat to medium. Simmer 1 to 2 minutes, stirring constantly, until sauce is absorbed. Stir in green onion greens. Divide mixture among 4 plates.

 

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