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Thursday, 13 December 2012

Keen as Mustard, Singapore Style


Who likes Singapore Noodles? Hands up in the air!

We love them. Besides the obvious ease of cooking and taste factor, you can pack alot of veggies into these which makes a very nutritious one pot wonder. This is my version adapted from various recipes.

So here we go. Serves 4

1 packet of thin egg noodles
Sesame Oil
Light Soy Sauce
Brown Sugar
Kecap Manis

Vegetables-various.
Peas
Carrots
Onion
Capsicum
Mushrooms

Chicken Breast X 2

Chop the chicken breast into bite size pieces. Cook them off in the wok in a little sesame oil. Whilst you're doing this pop some water on to boil in readiness for the noodles. Once boiled add Noodles and cook according to packet directions

Once your chicken is cooked through, add a splash of water and 2 teaspoons of  Keen's Curry powder. Mix until the chicken is coated. Add a decent splash of Light Soy and a tablespoon of brown sugar. Add a splash of Lime and stir through. 
Now add your Veg. Making sure all are coated and mixed well. Cook until you have your desired crunch factor.

Drain noodles and add to the wok, Mix well with the other ingredients. Just before serving add a good dollop of Kicap Manis and mix through.

Serve. Eat. Enjoy.





























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