Chicken Singapore Noodles
Description
Chicken, noodles, mushrooms, and water chestnuts soak up a rich peanut butter sauce in this addictive dish.
Ingredients
•
6 dry Chinese egg noodle nests
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1/4 cup peanut oil
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6 cloves garlic, minced
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2 tablespoons slivered fresh ginger
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2 teaspoons crushed red pepper flakes
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1 pound skinless, boneless chicken breast halves
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1/3 cup green onions, chopped
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2/3 cup julienned carrot
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1 (8 ounce) can sliced water chestnuts, drained
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2 (15 ounce) cans whole straw mushrooms, drained
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1/4 cup peanut butter
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1/4 cup oyster sauce
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3 tablespoons curry powder
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2 teaspoons soy sauce
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.