Spicy Singapore Peanut Noodles
Tina Cannon
- Serves
- 4
I love to get Singapore Noodles at my local Chinese Place and Pad Thai at my local Thai Place so I decided to combine them! This is now on my comfort food list!
Ingredients
Meat Marinade
- 4 ounce Rice stick noodles
- 6 ounce thin sliced chicken meat
- 1 tablespoon finely minced ginger
- 2 cloves minced garlic
- 3 tablespoon soy sauce
- 1 tablespoon corn starch
- 1 tablespoon crunch peanut butter
- 1 teaspoon curry powder
Veggies
- 1 Carrot thin sliced on bias
- 1 Celery thin sliced on bias
- 2 Green onions thin sliced on bias
- 2 tablespoon crushed peanuts
- 2 tablespoon Soy Sauce (can be reduced sodium)
- 2 beaten eggs
- 3 tablespoon peanut or vegetable oil
- 1 teaspoon seseme oil
- 3 tablespoon Cilantro Leaves
- 3 tablespoon Green Onions chopped
Featured Video
Directions
Meat Marinade
- Step 1
Thinly slice chicken and put into a bowl with soy sauce, peanut butter, ginger, garlic and let it marinate while you prep other items (15 to 30 minutes)
- Step 2
soak noodles according to package directions and then remove from water and drain well. Most packs take 10 to 20 minutes
Veggies
- Step 1
In a large pan heat 3 TBL of oil on medium high heat. Remove chicken meat from the marinade and lightly dry. Stir Fry meat and crushed peanuts until meat turns white and add veggies and stir fry for 1 minute add noodles and toss in sesame oil and curry powder, tossing to mix all items
- Step 2
I like to scramble the egg in a separate pan and add to the top of the dish, garnish with cilantro leaves and fresh chopped green onions