It's Friday night and you are tempted to head to the local noodle shop for a quick Singapore noodle style dish, now you no longer have to. This dish is quick enough and simple enough that take away will seem like the harder option.
Easily modified by adding more vegetables or less curry to suit your tastes.
Curried chicken Singapore noodles
: 10 minutes
: 15 minutes
: 4 servings
200 grams chicken breast, diced
1 teaspoon peanut oil
200 grams Singapore noodles
1 clove of garlic, finely chopped
1 red capsicum, sliced
2 teaspoons of curry powder
1/2 cup chicken stock
2 tablespoons soy sauce
4 spring onions, sliced
Stir fry the chicken
Diced garlic and sliced capsicum
Stir the curry in well
It may seem a little watery, but that's ok
To make this dish vegetarian simply use vegetable stock and replace the chicken with tofu.
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