How to Make Buffalo Rice Cooker Singapore

Chicken Singapore Noodles

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Recipe Summary Chicken Singapore Noodles

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.

Ingredients | Buffalo Rice Cooker Singapore

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

Directions

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.

Info | Buffalo Rice Cooker Singapore

prep: 25 mins cook: 10 mins additional: 10 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Chicken Singapore Noodles

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