SINGAPORE NOODLES WITH CHICKEN

Singapore Noodles with Chicken image

These exotic stir-fried noodles come together quickly, taste great and won't break the bank!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Previous Next

Ingredients

8 cups water
4 oz uncooked rice stick noodles (from 8-oz package)
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

Steps:

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.

Nutrition Facts : Calories 300, Carbohydrate 34 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g