Easy Singapore Noodles
Quick and easy wok dinners are a lifesaver during the week and this recipe is so simple and one my kids thoroughly enjoy too.
Add or omit anything you please, if you have a large family and want to veg bulk or add extra veggies and omit the chicken, you can add sliced mushrooms, bok choy or sliced greens beans too.
250g packet of Chang’s rice noodles vermicelli
1/4 green cabbage thinly sliced
1 large brown onion thiny sliced
2 carrots shredded
2 spring onions sliced
2 gloves of garlic finely diced
1-2 cups of shredded bbq chicken
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoon of curry powder
1 tablespoon of Lee kum kee soy sauce
1. Prepare the noodles as per packet instructions and set aside.
2. To a wok on high heat add the vegetable oil, cabbage and onion and cook for 3-4 minutes stirring often and until soft and translucent.
3. Add the garlic, chicken and carrot, cook for another two minutes and then add the curry powder and soy sauce and stir until all the veggies are well coated.
Add the noodles, spring onions and the sesame oil, cook for 2-3 minutes and serve hot.
Garnish with extra spring onions if you please and enjoy.