Singapore Noodles with Chicken

By vealam

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Ingredients

• Noodles:
• 8 cups water
• 4 oz uncooked rice stick noodles (from 8-oz package)
• Chicken:
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon curry powder
• 1 teaspoon chili garlic sauce
• 1/2 cup water
• 2 tablespoons vegetable oil
• 1/2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
• 1/4 teaspoon salt
• 1 red bell pepper, cut into thin strips (about 2 cups)
• 1/4 lb sugar snap peas, thinly sliced on the bias (about 1 1/4 cups)
• 6 green onions, greens and whites separated, thinly sliced on the bias

Preparation

Step 1

In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Soak noodles in hot water until softened, about 8 minutes; drain. Using scissors, cut noodles into 4-inch pieces; set aside.

In small bowl, mix soy sauce, sugar, curry powder and chili garlic sauce. Stir in 1/2 cup water.

In 12-inch nonstick skillet, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken; sprinkle with salt, and cook 4 to 5 minutes, turning once, until browned on both sides. Add bell pepper, peas and green onion whites. Cook 3 to 4 minutes, stirring frequently, until vegetables soften and begin to brown on edges and chicken is no longer pink in center.

Add soy sauce mixture and drained noodles to skillet; stir to combine. Reduce heat to medium. Simmer 1 to 2 minutes, stirring constantly, until sauce is absorbed. Stir in green onion greens. Divide mixture among 4 plates.