Singapore-style chicken breasts with rice noodles

The list of ingredients is long and specific, but I find the ‘spirit of the reicpe’ can be followed with improvising depending on what you have in the fridge. For examle, I did replace vermicelli with ‘fettucini-style’ rice noodles (longer soaking time), replaced curry paste bias with chilli paste bias, veggies I have versus those inscribed – always quick and usually very tasty meal.

Like always with cooking chinese at home your real limitation if the size of your wok and the power of you heating plate. So be guided by your capabilities. If no other way, cook in batches!

Serves 3 to 4

  • 200 g rice vermicelli noodles, soaked in hot water for 15 minutes
  • 500g boneless, skinless chicken breasts, cut in 1 cm 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
  • 120g green beans, topped, tailed and cut in 2 cm lengths
  • ½ red pepper, sliced
  • 200g  baby bok choy
  • 1 cup chicken stock
  • 3 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • ¼ cup chopped fresh coriander
  1.  Drain rice noodles.
  2. Season chicken with salt and pepper.
  3. Heat wok or skillet on high heat.
  4. Add oil, heat, then add ginger, garlic and curry paste.
  5. Stir-fry for 30 seconds.
  6. Add chicken and stir-fry until chicken browns slightly, about 2 minutes.
  7. Remove from wok. Reserve.
  8. Add onion, green beans and red pepper to wok.
  9. Stir-fry for 2 minutes or until vegetables soften.
  10. Return chicken and add bok choy.
  11. Stir together, then add stock, soy sauce, lemon juice and sugar.
  12. Bring to boil, stir in noodles, and toss together until noodles are soft.
  13. Sprinkle with coriander.



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