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Singapore Wok Noodles with Chicken | Spicy & in 15 Minutes
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15 min
Quick
Gurkerl Küche
Würzige Singapur-Nudeln mit zarter Hendlbrust, feinen Reisnudeln, Ei und knackigem Gemüse, verfeinert mit aromatischem Curry und Sojasauce. Ein blitzschneller Wok-Klassiker in nur 15 Minuten zubereitet!
Ingredients
Preparation method
Preparation
Soak the thin rice noodles in a bowl of boiling water according to the package instructions for about 3–4 minutes until pliable. Then drain in a colander, rinse briefly with cold water, and drain well.
Rinse the chicken breast under cold water, pat dry, and cut into bite-sized, thin strips. Wash the red bell pepper and carrot and cut into thin strips (julienne). Peel and finely chop the garlic and ginger. Wash the spring onions and slice into thin rings, separating the white parts from the green.
In a small bowl, thoroughly mix the curry powder, soy sauce, oyster sauce, cane sugar, and sesame oil with 2 tbsp of water until a smooth seasoning sauce forms.
Chef's tip
True wok cooking (mise en place): Cut all ingredients and mix the seasoning sauce before turning on the stove. The actual cooking process over high heat takes just under 8 minutes!
Oven alternative for crispy chicken: If you want to prepare the poultry with especially little fat and tender results, you can also bake the marinated chicken strips on a baking sheet at 200 °C top/bottom heat in the oven for about 12 minutes and fold them directly into the hot noodles at the end.
45 min
Quick
