Healthy Singapore Noodles Print Email

2 skinless chicken breasts, sliced into thin strips
3 cloves garlic, crushed
2 inch piece ginger, grated
2 TBS soy sauce
1 TBS oyster sauce
4 oz spaghetti or angel hair pasta
2 TBS sunflower or canola oil
2 sticks celery, finely sliced
1 carrot, finely sliced
4 spring onions, roughly chopped
1 TBS curry powder
large handful bean sprouts
1 tsp sesame oil

Mix together the chicken, garlic, ginger, 1 tablespoon of soy sauce and the oyster sauce. Cover and transfer to the fridge to marinate for at least 30 minutes.

Soak the noodles in a bowl of boiling water for 6 minutes, or until soft. Drain and set aside.

Heat the oil in a wok over a high heat then add the chicken and stir fry for 3-4 minutes. Remove the chicken from the pan and set aside on a plate.

Add the celery, carrot and spring onions to the wok and stir fry for 2 minutes then stir in the curry powder and cook for a further 2 minutes.

Add the noodles, bean sprouts and sesame oil and toss to combine. Serve.

Adapted from