Dinner/ Lunch/ Recipes

Singapore Noodles

We love Chinese food, and thankfully we have a few amazing brilliant Chinese takeaway shops tucked away in our minuscule town. Over the years we have tried some when we have been holidaying but nothing ever lives up to our local one. Were more a fan of the protein and veggie part of the dish over the rice or noodle portion so making it at home lets us control how many noodles we use. Prepped and cooked in less then half an hour is a huge bonus.

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Singapore noodles
Print Recipe
Servings Prep Time
6-8 people 5 minute
Cook Time
20 minutes
Servings Prep Time
6-8 people 5 minute
Cook Time
20 minutes
Singapore noodles
Print Recipe
Servings Prep Time
6-8 people 5 minute
Cook Time
20 minutes
Servings Prep Time
6-8 people 5 minute
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Mix oyster sauce, soy sauce, salt and pineapple juice. Pour over chicken, stir, cover and set aside.
  2. Soak egg noodles in boiling water and set aside
  3. Using multiblade Chop garlic and ginger speed 9 for 10 seconds.
  4. Using stir assist Add oil and curry powder and cook 130°C, 4 minutes at speed 1. Scrape down bowl if needed
  5. Add marinated chicken and cook 115°C, 5 minutes at speed 1
  6. Add pineapple, carrots, capsicum and onion and cook 115°C, 4 minutes at speed 1.
  7. Drain egg noodles.
  8. Add cabbage, drained noodles, chicken stock paste, bean sprouts and water and cook 115°C, 5 minutes at speed 1
  9. Set temp to 115°C, 2 minutes, speed 1, pour in eggs through measuring cup hole.
  10. Serve
Recipe Notes

Adapted from here

Chicken stock paste recipe can be found here

 

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