Chicken Singapore Noodles Best Dishes

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Chicken Singapore Noodles

"This is a recipe I came throughout from my pal's dad. When I tasted it and it tasted loads like a hot pot dish I had at one in all my Chinese buddy's residence. So I made a few modifications to it to make it my very own."

Ingredients :

6 dry Chinese egg noodle nests
1/four cup peanut oil
6 cloves garlic, minced
2 tablespoons slivered sparkling ginger
2 teaspoons crushed purple pepper flakes
1 pound skinless, boneless bird breast halves
1/three cup inexperienced onions, chopped
2/3 cup julienned carrot
1 (eight ounce) can sliced water chestnuts, tired
2 (15 ounce) cans whole straw mushrooms, tired
1/4 cup peanut butter
1/4 cup oyster sauce
three tablespoons curry powder
2 teaspoons soy sauce

Instructions :

Prep : 25M	Cook : 6M	Ready in : 45M

Bring a big pot of gently-salted water to a rolling boil; upload the egg noodle nests and return to a boil. Turn off the warmth and let stand for five minutes; drain and set aside.
Heat the peanut oil in a wok over excessive warmth. Stir in the garlic, ginger, and red pepper flakes; prepare dinner a few seconds until the garlic begins to show golden. Add the fowl, green onions, and carrots. Cook and stir until the bird is no longer crimson, approximately 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce till the peanut butter has dissolved into the sauce.
Stir the noodles into the chook mixture; cover and reduce warmth to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb a number of the sauce.

Notes :

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