Crispy Sin­ga­pore-Style Chicken

serves 2 Ready in 10 min

Essentials (South Africa) - - FOOD -

100g egg noo­dles

1 tbsp veg­etable oil

2 large bone­less chicken thighs (skin on if you like), sliced 1 gar­lic clove, crushed

4 tsp mild curry paste

75g mangetout, halved

½ red pep­per, sliced

1 car­rot, cut into long, thin match­sticks

½ -1 tbsp soy sauce

3 spring onions, sliced


Cook the noo­dles, ac­cord­ing to the pack in­struc­tions. Mean­while, heat the oil in a wok or fry­ing pan over a medium-high heat. Stir-fry the chicken for 3 min, or un­til it’s lightly golden. Add the gar­lic and curry paste; mix well and fry for an­other min.


Add the mangetout and red pep­per. Stir-fry for an­other min be­fore adding the car­rot sticks. 3

Add the drained, cooked noo­dles to the pan, us­ing tongs to mix, then stir-fry for 2 more min. Mix in the soy sauce and spring onions.

1 904kJ per serv­ing 16g fat 2g sat fat

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