Best 2 Chicken Singapore Noodles Recipes

**Chicken Singapore Noodles: A Culinary Journey to Southeast Asia**

Embark on a tantalizing culinary journey to Southeast Asia with Chicken Singapore Noodles, a delectable dish that captures the vibrant flavors and aromas of Singaporean cuisine. This beloved dish features tender chicken, succulent shrimp, and an array of colorful vegetables, stir-fried in a savory sauce that tantalizes the taste buds. Served over a bed of springy rice noodles, Chicken Singapore Noodles is a symphony of textures and flavors that will leave you craving for more. This recipe provides step-by-step instructions for creating an authentic Chicken Singapore Noodles dish, complete with variations for chicken, shrimp, and vegetarian options. Whether you're a seasoned home cook or just starting your culinary adventures, this recipe will guide you towards creating a memorable and delicious meal that will transport your taste buds to the vibrant streets of Singapore.

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SINGAPORE NOODLES WITH CHICKEN

Singapore Noodles with Chicken image

These exotic stir-fried noodles come together quickly, taste great and won't break the bank!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

8 cups water
4 oz uncooked rice stick noodles (from 8-oz package)
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon curry powder
1 teaspoon chili garlic sauce
1/2 cup water
2 tablespoons vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1/4 teaspoon salt
1 red bell pepper, cut into thin strips (about 2 cups)
1/4 lb sugar snap peas, thinly sliced on the bias (about 1 1/4 cups)
6 green onions, greens and whites separated, thinly sliced on the bias

Steps:

In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Soak noodles in hot water until softened, about 8 minutes; drain. Using scissors, cut noodles into 4-inch pieces; set aside.
In small bowl, mix soy sauce, sugar, curry powder and chili garlic sauce. Stir in 1/2 cup water.
In 12-inch nonstick skillet, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken; sprinkle with salt, and cook 4 to 5 minutes, turning once, until browned on both sides. Add bell pepper, peas and green onion whites. Cook 3 to 4 minutes, stirring frequently, until vegetables soften and begin to brown on edges and chicken is no longer pink in center.
Add soy sauce mixture and drained noodles to skillet; stir to combine. Reduce heat to medium. Simmer 1 to 2 minutes, stirring constantly, until sauce is absorbed. Stir in green onion greens. Divide mixture among 4 plates.

Nutrition Facts : Calories 300, Carbohydrate 34 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

CHICKEN SINGAPORE NOODLES

Chicken Singapore Noodles image

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.

Provided by CooksWithClass

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

6 dry Chinese egg noodle nests
¼ cup peanut oil
6 cloves garlic, minced
2 tablespoons slivered fresh ginger
2 teaspoons crushed red pepper flakes
1 pound skinless, boneless chicken breast halves
⅓ cup green onions, chopped
⅔ cup julienned carrot
1 (8 ounce) can sliced water chestnuts, drained
2 (15 ounce) cans whole straw mushrooms, drained
¼ cup peanut butter
¼ cup oyster sauce
3 tablespoons curry powder
2 teaspoons soy sauce

Steps:

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.
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.
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.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.9 g, Cholesterol 39 mg, Fat 18.3 g, Fiber 11.1 g, Protein 27.6 g, SaturatedFat 3.3 g, Sodium 814.8 mg, Sugar 3 g

Tips:

Use fresh chicken: Fresh chicken will give your dish a better flavor and texture.
Marinate the chicken: Marinating the chicken in a flavorful mixture of soy sauce, sesame oil, and ginger will help to tenderize it and infuse it with flavor.
Use a wok: A wok is the traditional cooking vessel for this dish, but you can also use a large skillet or sauté pan.
Cook the noodles al dente: The noodles should be cooked until they are tender but still have a slight bite to them.
Use a variety of vegetables: This dish is a great way to use up leftover vegetables. Some good options include carrots, celery, broccoli, and bell peppers.
Add a fried egg: A fried egg is a traditional topping for this dish, and it adds a delicious richness and flavor.
Serve immediately: This dish is best served immediately, while the noodles are still hot and the vegetables are still crisp.

Conclusion:

Chicken Singapore noodles is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its savory sauce, tender chicken, and variety of vegetables, this dish is sure to please everyone at the table. So next time you're looking for a new dinner idea, give chicken Singapore noodles a try!