Singapore Noodles with a Kick of Chili and Chives

Nutrition per serving

Calories1,131 kcal
Protein98.3 g
Carbs105.5 g
Fats33.5 g
Saturated Fat7.3 g
Monounsaturated Fat15.7 g
Polyunsaturated Fat6.7 g
Sugars9.9 g
Fiber9.8 g
Sodium1,414 mg

Ingredients

Ginger
Garlic
Red Bell Pepper (capsicum)
Red Chilli Pepper
Onion
Egg Noodles
Chicken Thigh
Curry Powder
Bean Sprouts
Chives
Lime
Olive Oil
Olive Oil
Soy Sauce (tamari)
Preparations
1. Peel/finely dice the garlic and ginger.

2. Core/thinly slice the bell pepper into strips.

3. Slice the chili lengthways, remove the seed and finely dice a quarter of the chili.

4. Peel/thinly slice the onion into half-moon shapes.

5. Slice the chicken into bite-sized pieces.

6. Finely chop the chives.

Cooking Instructions
1. Cook the noodles in a pot of lightly salted water for 3 minutes until soft but with a bite. Drain, return the noodles to the pot in cold water to cool.

2. In a non-stick skillet, heat a tsp of oil over high heat. Add the chicken with a pinch of salt and pepper and cook for about 5-6 minutes until browned. Transfer to a plate and set aside.

3. Add ½ a tbsp of oil to the same pan over high heat, add the ginger, garlic and chili and cook for 30 seconds before adding the bell pepper/onions and continue to cook for about 2-3 minutes until softened.

4. Stir in the curry powder with 2 tbsp of water, add the drained noodles with the beansprouts and gently stir to combine everything together. Stir in the soy sauce and continue to cook for a minute before returning the chicken to the pan with the chives and cook for a final 30 seconds.

5. Serve in a bowl with a squeeze of lime and a sprinkle of chives.