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Noodle: Singapore Noodles

Source of Recipe

unknown


List of Ingredients

3 1/2 ounces rice-stick noodles -- uncooked
6 ounces boned and skinned chicken breasts -- cubed
2 teaspoons sesame oil
1 medium onion -- chopped
1/2 cup scallion -- chopped
1 large carrot -- shredded
1 cup chicken broth -- divided
3 tablespoons soy sauce -- divided
1 1/2 teaspoons curry powder
1 teaspoon sugar
3/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
6 ounces medium shrimp -- cooked
8 ounces waterchestnuts -- sliced, drained


Recipe

Cook noodles in a large pot of boiling water for 3 minutes, or until tender. Drain, rinse and drain again. Using a knife or scissors, cut long strands into about 3" lengths. Set aside. Coat a large no-stick frying pan with no-stick spray. Place over medium heat and add chicken. Cook, stirring, for 5 to 6 minutes, or until lightly browned. Transfer to a small bowl and set aside.

Place oil, onions, scallions, carrots, 2 tablespoons of broth and 1 tablespoon off soy sauce in pan. Cook over medium heat, stirring frequently, for 5 minutes. Stir in curry powder, sugar, ginger, salt, pepper, remaining broth and soy sauce. Add shrimp, waterchestnuts and chicken. Cook for 2 minutes. Add noodles and cook for 2 minutes, or until heated through. serves 4.