A colorful and flavorful dish brings together tender chicken, vibrant vegetables, and fragrant spices for a quick and satisfying meal. Perfect for busy weeknights, it’s a delicious way to enjoy a taste of Singapore at home.
Prep Time25 min
Cook Time10 min
Total Time35 min
Difficulty
Medium
Pro Kitchen Tips
Use high heat when stir-frying to keep vegetables crisp and noodles from sticking.
Prepare all ingredients before cooking, as the stir-fry process moves quickly.
Soak or boil rice noodles just until soft, then drain well to prevent sogginess.
Ingredients
0/10
Why You'll Love This Recipe
A perfect blend of bold spices and tender chicken, creating a flavorful meal that comes together quickly. It’s both satisfying and light, making it great for busy weeknights or casual gatherings.
Step 1
Bring a large pot of lightly salted water to a boil. Add the egg noodle nests and let them cook until the water comes back to a boil, then turn off the heat and let the noodles sit for about 5 minutes. Drain them and set aside.
Step 2
Heat the peanut oil in a wok over high heat. Toss in the garlic, ginger, and red pepper flakes, stirring just until the garlic starts to turn golden and fragrant. Add the chicken pieces along with the green onions and carrots, stirring frequently until the chicken is cooked through and no longer pink, which should take around 5 minutes.
Step 3
Mix in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce. Stir everything well until the peanut butter melts into the sauce and everything is nicely combined.
Step 4
Finally, add the noodles to the wok and toss them with the chicken and sauce. Cover the pan, lower the heat to very low or just warm, and let it sit for 10 to 15 minutes so the noodles soak up the flavors. Give it a good stir before serving, and enjoy!
193
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Great Ways To Serve
Serve with a wedge of lime to add a fresh, zesty brightness. Pair it with a simple cucumber salad or steamed greens to balance the spices and add some crunch.
How To Refrigerate This Dish
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or broth to keep the noodles moist.
Frequently Asked Questions
Can I use fresh noodles instead of dry Chinese egg noodles?
Yes, fresh noodles can be used. Adjust cooking time as they usually cook faster than dry noodles.
What can I substitute for peanut oil if I have an allergy?
You can use vegetable oil, canola oil, or sunflower oil as a neutral alternative.
How do I know when the chicken is fully cooked?
Cook the chicken until it’s no longer pink inside and reaches an internal temperature of 165°F (75°C).
Can I prepare this dish ahead of time?
You can prep ingredients in advance, but it’s best to cook and serve the noodles fresh for optimal texture.
What spice level does this dish have?
It has a mild to moderate heat from red pepper flakes, which you can adjust to your taste.
Can I add vegetables other than water chestnuts and mushrooms?
Yes, feel free to add bell peppers, snap peas, or broccoli for extra flavor and crunch.
Is oyster sauce necessary, or can I leave it out?
Oyster sauce adds depth and umami, but you can substitute with hoisin sauce or soy sauce if needed.
How do I prevent the noodles from sticking together?
After draining, toss the noodles with a little oil and avoid overcooking to keep them separate.
This simple and flavorful burger combines ground chicken with hearty chickpeas for a healthy twist on a classic favorite. Perfect for a quick weeknigh...
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
