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What are these?
Singapore
Satay Noodles Recipe
Chicken Breast, Olive Oil, Ginger, Garlic, Egg,
Chicken Stock, Carrot, Green Beans, Red Capsicum, Spring Onion, Mild Curry
Powder, Castor Sugar, Ground Black Pepper, Singapore Noodles, Crunchy
Peanut Butter, Sweet Chilli Sauce, Bean Sprouts.
Recipes > Main Meals > Chicken
Ingredients
200g skinless chicken breasts, cut into thin strips
3 tablespoons extra light olive oil
3 teaspoons freshly grated ginger
2 tablespoons minced garlic
2 eggs
¼ cup chicken stock
1 large carrot, cut into thin strips
100g green beans, cut into small thin strips
½ red capsicum, cut into thin strips
4 spring onions, cut into 3cm pieces
2 teaspoons mild curry powder
½ teaspoon castor sugar
½ teaspoon ground black pepper
800g packet fresh Singapore noodles
2 tablespoons crunchy peanut butter
2 tablespoons sweet chilli sauce
100g bean sprouts
boiling water
Method
Combine the chicken, 1 tablespoon oil, ginger and garlic in a bowl. Set
aside. Whisk the eggs and 2 tablespoons of the stock until foamy. Heat
a small frying pan until very hot. Add 2 teaspoons of the oil. Pour in
the egg, swirling to coat the pan. Cook until firm and flip over to cook
the other side. Remove from the pan. Roll up. Slice thinly. Set aside,
keeping warm. Heat a large wok or fry pan until hot. Stir-fry chicken
strips for 2 minutes or until browned. Remove from the wok. Reheat the
wok. Add the remaining oil. Stir-fry the carrot, beans, capsicum, spring
onions and curry powder for 1 minute. Add the sugar and pepper, tossing
well. Sprinkle with 2 teaspoons of the stock. Cover with a lid or large
piece of foil. Allow the vegetables to steam through for 2 minutes or
until just cooked. Place the noodles in a large bowl. Cover with boiling
water. Allow to soften for 2 to 3 minutes. Drain well. Blend peanut butter,
sweet chilli sauce, remaining stock, chicken strips and noodles to the
vegetables. Toss well to coat everything in the sauce. Add the bean sprouts.
Serve immediately topped with egg strips and drizzled with the extra sweet
chilli sauce. Serves 4
