Singapore Noodles

Singapore Noodles

Ingredients

150g  chicken breast fillet
2 ½ tbsp vegetable oil
1 beaten egg
1 garlic clove, peeled and chopped
Quarter tsp finely chopped red chilli
75g baby sweetcorn
75g each carrots and courgettes, cut into thin strips
75g beansprouts
Half tsbp mild curry powder
4 tbsp strong chicken stock
90g small peeled prawns
3 spring onions, thinly sliced
150g Chinese noodles

Marinade

1 tsp each soy sauce and sake
1.2 tsp sugar
1 tsp cornflour

Method

Mix together the marinade ingredients in a bowl, cut the chicken into thin strips, add to the bowl and marinate for at least  30 minutes.

Heat half a tablespoon of oil in a frying pan, add the egg and fry to make a thin omelette. Remove from the pan and cut into ribbons. Heat a tablespoon of oil in the pan or a wok and sauté the garlic and chilli, if using, for 30 seconds. Drain the chicken, add to the pan and cook for 3 to 4 minutes, then set aside.

Heat the remaining oil in the wok. Add the baby sweetcorn and carrots and stir-fry for 2 minutes. Add the courgettes and beansprouts and cook for 2 minutes. Stir the curry powder into the stock and add to the wok.  Return the chicken to the pan with prawns, spring onions and egg and fry for 2 minutes.
Cook the noodles in boiling , lightly salted water according to the instructions on the packet. Drain, mix with the stir fry and heat through. 

Information

From 2 years
Prep time 12 mins plus 30 mins marinating
Cooking time 15 mins
Serves 4
Suitable for freezing