Singapore noodles or Sweet and spicy curried chicken with noodles

According to Wikipedia - ,,Singapore style noodles is a dish of stir-fried rice vermicelli seasoned with curry powder, bean sprouts, soy sauce, and sliced chillies or peppers. It is served as a vegetarian dish or can be accompanied by small slices of chicken, beef, and/or shrimp,,.
Knowing that I always have some basics like egg noodles laying around, I decided to make a very simple version for you to enjoy for a lunch or dinner.
My version of Singapore Noodles is made with chicken and the vegetables are only marinated, they are not cooked. If you prefer replace the chicken with pork, duck or tiger prawns. This is a very good recipe to get rid of leftovers and to use the bits of vegetables from the fridge.
If you are looking for extra flavor and texture add one fry beaten egg in a tablespoon of sesame oil and mix with the chicken.
Ingredients you need for 4 portions:
- 300 g rice noodles- or I use egg noodles
- 500 g slice in strips of chicken fillet
- 2 tablespoons curry powder – I used masala powder
- 4 large champignon mushrooms
- 2 teaspoons minced ginger
- 100 ml chicken stock
- 2 tablespoons of sweet chili sauce
- 8 tablespoons soy sauce
- 2 tablespoons sesame oil
- fresh chili –optional
For the salad:
- 100 g bean sprouts
- 1 big red bell pepper, sliced in julienne
- 50 g -full hand of coriander
- 100 g zucchini sliced in julienne
- 2 medium carrots slice in julienne
- 2 green onions sliced in julienne
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- juice from one lime
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
Directions:
Marinate the chicken slices for an hour with ½ soy sauce and curry powder.
Bring a large pot of water to boil. Add noodles and cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water and drain well.

Heat the sesame oil in large skillet or wok on medium-high heat. Add chicken and stir fry 3 to 5 minutes until browned and cooked through.
If you are using cooked chicken then you need to cut it up and cook it for about 5 minutes.
Add the rest of soy sauce, sweet chili sauce, chicken stock, ginger and toss to mix well.
When the chicken is done add the mushrooms. Once is bubbling slightly turn the heat down. Add salt, pepper and fresh chili slices to taste.

For the salad:
In a bowl, combine all vegetables and ½ of coriander with sesame oil, rice vinegar, soy sauce, lime juice, rice vinegar and mix thoroughly. Add salt and pepper to taste.
I chose and I recommend to don’t cook the vegetables, to get all the benefit from fresh vegetables.

Add noodles to the chicken mixture and stir everything together. Serve hot with the vegetables salad on top. This was surprisingly tasty and a great way to get rid of leftovers.

Enjoy. Pin It Now!

Chili Chicken & White Beans Salad

This lovely salad, easy to make, low in calories and high in fibers it's a very nice option for summer. If you don't like spices, you can leave the chili out. Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it with lucerne salad on top or over a bed of any type of green salad. This recipe is for 4 servings, about 500 gr each.
Ingredients:
Orange Dressing 1 medium clove garlic
1/4 teaspoon salt 
50 ml extra-virgin olive oil
200 ml fresh orange juice, plus more to taste
50 ml white-wine vinegar or red-wine vinegar
1 tablespoon Dijon mustard,
1 teaspoon honeySalad
2/400 gr can cannellini or other white beans, rinsed and drained
400 gr slice cooked chicken breast
2 diced red bird eye chili
200 gr diced zucchini
200 gr diced celery
200 gr diced feta cheese
200 gr chopped halved tomatoes
½ pots chopped fresh basil, plus whole basil leaves for garnish
Salt and freshly ground pepper to taste
50 gr pack lucerne sprouts (alfalfa)

To prepare vinaigrette: With a hand blender puree the garlic with olive oil and salt in a small bowl to form a paste. Whisk in ½ orange juice, vinegar, honey and mustard; whisk until well blended. Taste and whisk in more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
To prepare salad: Combine beans, chicken, zucchini, celery, chili, cheese and tomatoes in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
Serve the salad with the lucerne sprouts on top and garnished with fresh basil leaves.

Tip: To poach chicken breasts, place about 1/2 kg boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Pin It Now!