Crispy Singapore-Style Chicken
serves 2 Ready in 10 min
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