Chicken Singapore-Style Noodle Stir-Fry

Name: Chicken Singapore-Style Noodle Stir-Fry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings
Cuisine: Chinese, Singaporean
Ingredients: 0.67 cup Carrot; 1 lb Chicken Breast; 3 tbsp Curry Powder; 2 tbsp Fresh Ginger; 0.33 cup Green Onion; 6 cloves Minced Garlic; 0.25 cup Oyster Sauce; 0.25 cup Peanut Butter; 0.25 cup Peanut Oil; 2 tsp Red Pepper Flakes; 2 tsp Soy Sauce; 2 whole Straw Mushroom; 1 whole Water Chestnut; 6 whole Wide Egg Noodles

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Singaporean High-Protein 💪Sugar-Free Comfort-Food

Chicken Singapore-Style Noodle Stir-Fry brings tender noodles and juicy chicken together in a creamy, curry-kissed peanut sauce with crunchy water chestnuts and earthy straw mushrooms. Aromatic garlic and ginger add warmth, while a touch of heat from red pepper flakes keeps each bite lively. Serve for a weeknight dinner or casual gathering when you want bold flavors and satisfying textures in one bowl.

Prep25 mins
Cook10 mins
Serves6
DifficultyMedium

1

Bring a large pot of lightly salted water to a rolling boil; add the egg noodle nests and return to a boil.
2

Turn off the heat and let stand for 5 minutes; drain and set aside.
3

Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook for a few seconds until the garlic starts to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter dissolves into the sauce.
4

Stir the noodles into the chicken mixture; cover and reduce the heat to warm or very low. Let stand 10 to 15 minutes so the noodles can absorb some of the sauce.