Speedy Singapore Chicken Noodles

Nutrition per serve

Ingredients

• 1pcs carrot
• 200g cabbage
• 1pcs spring onion
• 300g chicken thigh fillets
• 150g egg noodles
• 10g Malaysian mild curry powder
• 23ml vegetable oil
• 26ml soy sauce
• 10ml honey
• 2pcs eggs (optional)

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Halve the carrot lengthwise and thinly slice on an angle. Thinly slice the cabbage and spring onion. Thinly slice the chicken.
2. Step 2 — Cook noodles
   Cook the noodles in the pan of boiling water for 3 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
3. Step 3 — Stir-fry chicken
   Meanwhile, combine half the curry powder*, a drizzle of vegetable oil and 1 tsp soy sauce in a large bowl and season with salt and pepper. Add the chicken and toss to coat. Heat a medium deep frypan over high heat. Stir-fry the chicken for 3-4 mins until browned. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat a drizzle of vegetable oil in the same pan over medium-high heat. Stir-fry the carrot for 1-2 mins until starting to soften. Add the chicken, cabbage, half the spring onion, 1½ tbs soy sauce and 2 tsp honey and stir-fry for 1-2 mins until the chicken is cooked through. Add noodles and toss to combine. Remove from the heat.
5. Step 5 — Fry eggs and serve up
   If adding the fried eggs, heat a drizzle of vegetable oil in a small frypan over medium heat. Crack 2 eggs into the pan and cook for 2-3 mins until just set or cooked to your liking. Remove from the pan. Divide the Singapore noodles among bowls, top with the fried eggs and scatter over the remaining spring onion. Enjoy!
6. Step 6 — Make it yours
   If you like a kick of heat, drizzle with chilli sauce or scatter over chilli flakes to serve.

Allergens

Sojabohnen, Eier, Gluten, Wheat