This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Fried Spicy Noodles Singapore Style
Singapore Noodles
Mie Goreng - Indonesian Fried Noodles
Udon Peanut Butter Noodles
Pad Kee Mow (Drunkard's Noodles)
more »
Top Related Articles
Making Noodles
Rotisserie Chicken Jump-starts Snazzy Meals
Japanese Cuisine
Top Chicken Dinners for Spring
Deboning a Chicken Breast
Pasta, Per Favore
Perfect Fried Chicken
Deboning a Chicken Thigh
Five Takeout Classics Made Healthy
Cutting Up a Whole Chicken
Related Collections
Asian-Style Chicken Breasts
Canned Vegetables
Chicken Breast Stir Fry
Chicken Breasts with Pasta
Chinese Poultry

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Singapore Noodles

By: CooksWithClass

"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."

Rate/Review | Read Reviews (3)

What to Drink?
	Beer

Prep Time:
25 Min

Cook Time:
10 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 dry Chinese egg noodle nests
1/4 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
1/3 cup green onions, chopped
2/3 cup julienned carrot
1 (8 ounce) can sliced water chestnuts, drained
2 (15 ounce) cans whole straw mushrooms, drained
1/4 cup peanut butter
1/4 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.