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Singapore-style Chicken w/ Rice Noodles




Source of Recipe


The Globe and Mail


List of Ingredients




6 ounces rice vermicelli noodles, soaked in hot water for 15 minutes

1 pound boneless, skinless chicken breasts, cut in ½-inch cubes

Salt and freshly ground pepper

2 tablespoons oil

1 tablespoon chopped ginger

1 tablespoon chopped garlic

1 tablespoon Indian curry paste (or to taste)

1 red onion, sliced

4 ounces green beans, topped, tailed and cut in 1-inch lengths

½ red pepper, sliced

6 ounces baby bok choy

1 cup chicken stock

3 tablespoons soy sauce

2 tablespoons lemon juice

1 teaspoon sugar

¼ cup chopped fresh coriander



Recipe



Drain rice noodles. Season chicken with salt and pepper.

Heat wok or skillet on high heat. Add oil, heat, then add ginger, garlic and curry paste. Stir-fry for 30 seconds. Add chicken and stir-fry until chicken browns slightly, about 2 minutes. Remove from wok. Reserve.

Add onion, green beans and red pepper to wok. Stir-fry for 2 minutes or until vegetables soften. Return chicken and add bok choy. Stir together, then add stock, soy sauce, lemon juice and sugar. Bring to boil, stir in noodles, and toss together until noodles are soft. Sprinkle with coriander. Serves 3 to 4.