How I love noodles and this one is a hands down winner.Better than a takeaway you can get this together quickly. You can use left over chicken from a roast or do what we do and cheat with a shop bought cooked chicken. Hey, cooking doesn't have to be hard work!
Ingredients
450g Singapore Noodles
1 Teaspoon Peanut Oil
1 Small brown onion finely chopped
2 bacon rashers finely chopped
1 tablespoon curry powder (as hot as you want!)
3 cups shredded cooked chicken
6 green onions (spring onions) finely chopped
1 1/2 tablespoons soy sauce
Place noodles in a bowl of hot water and separate with a fork, drain and set aside.
Heat oil in wok and add onion and bacon and stir fry for 2 minutes then add the curry powder.
Add noodles, chicken, green onions and soy sauce and cook through.
Serves 4
Notes
You can add veggies to this, mushrooms or peas would work really well as would sliced capsicum (peppers).
Ingredients
450g Singapore Noodles
1 Teaspoon Peanut Oil
1 Small brown onion finely chopped
2 bacon rashers finely chopped
1 tablespoon curry powder (as hot as you want!)
3 cups shredded cooked chicken
6 green onions (spring onions) finely chopped
1 1/2 tablespoons soy sauce
Place noodles in a bowl of hot water and separate with a fork, drain and set aside.
Heat oil in wok and add onion and bacon and stir fry for 2 minutes then add the curry powder.
Add noodles, chicken, green onions and soy sauce and cook through.
Serves 4
Notes
You can add veggies to this, mushrooms or peas would work really well as would sliced capsicum (peppers).