Singapore Noodles with a Kick of Chili and Chives
Nutrition per serving
Calories | 1,131 kcal |
Protein | 98.3 g |
Carbs | 105.5 g |
Fats | 33.5 g |
Saturated Fat | 7.3 g |
Monounsaturated Fat | 15.7 g |
Polyunsaturated Fat | 6.7 g |
Sugars | 9.9 g |
Fiber | 9.8 g |
Sodium | 1,414 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.
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.
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.