August 10, 2016
Dinner, Curries, Poultry,
Chicken, Shellfish, Shrimp, Quick Meals, Weeknight Meals, Stove Top, Wok/Stir-Fry, Boneless Pieces more
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"From one of our national supermarkets and their monthly magazine."
Place the noodles in a heatproof bowl and cover with boiling water and set aside for 2 minutes to soak and then drain well.
Meanwhile, heat half the oil in a wok or frying pan over high heat and add half the chicken and stir fry for 2 minutes or until cooked through and transfer to a bowl and then repeat with remaining chicken and transfer to the bowl with the rest of the chicken.
Stir fry the prawns in the wok or pan for 2 to 3 minutes or until prawns curl and change colour and transfer to a bowl.
Add the remaining oil to the wok or pan and add the carrot, capsicum and snow peas and stir fry for 2 minutes or until just tender.
Add the chicken, prawns, noodles, spring onion, curry paste and soy sauce and stir fry for 2 to 3 minutes until heat through and well combined.
Divide among serving bowls and sprinkle with coriander leaves.
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We enjoyed this version of Singapore noodles -- it's one of my favorite recipes at our local Asian restaurant. I used baby shrimp in addition to the chicken (used breast meat vs. thigh). I chose red curry paste and substituted tamari sauce for regular soy sauce to reduce the salt content. I also used a very thin vermicelli-type pasta that I purchased in the Asian market. Made a really nice meal.