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Singapore Noodles

Singapore Noodles

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    45 m
CooksWithClass

CooksWithClass

This is a recipe I came across from my friend's dad. When I tasted it and it tasted a lot like a hot pot dish I had at one of my Chinese friend's house. So I made some changes to it to make it my own.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 815 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
  2. Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
  3. Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.
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Reviews

proudmama
19

proudmama

10/5/2009

Was good- my husband and I enjoyed it although it was a bit too spicy for us to love it (hence the 4 stars) but that is of course a personal preference. We like spice- just not gut on fire spice! We will make it again but for us we'll probably cut the red pepper flakes in half.

CooksWithClass
10

CooksWithClass

8/1/2012

Hey, I have a few suggestions for anyone trying this out: With the red pepper flakes, don't use a heaping teaspoon, it will be too much. It will over take the flavor. You can use any meat you would like... Just make sure you cut it thin, if you use fish or shrimp use due care. A Soy ginger salad dressing can take the place of those two ingredients. I have made this recipe several time using Spaghetti Squash, it is a fantastic alternative to the egg noodles, I actually prefer it. I hope these suggestions help... I would also recommend using crunchy peanut butter! Enjoy!

jennifertse10
7

jennifertse10

11/10/2011

Great recipe! It was a bit too spicy, so you can reduce the red pepper flakes. I think 1/2 teaspoon is probably enough. I cooked this for a work potluck and everyone loved it. I made a vegan version though with no chicken and more soy sauce, instead of using oyster sauce.

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