Chicken Singapore Noodles

This is a recipe I came across from my friend's dad. When I tasted it and it tasted a lot like a hot pot dish I had at one of my Chinese friend's house. So I made some changes to it to make it my own.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 413 Calories

Ingredients

• ¼ cup peanut butter
• 1 pound skinless, boneless chicken breast halves
• 6 cloves garlic, minced
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 teaspoons crushed red pepper flakes
• ¼ cup peanut oil
• 2 teaspoons soy sauce
• 3 tablespoons curry powder
• 2 (15 ounce) cans whole straw mushrooms, drained
• ⅓ cup green onions, chopped
• ¼ cup oyster sauce
• 6 dry Chinese egg noodle nests
• 2 tablespoons slivered fresh ginger
• ⅔ cup julienned carrot

Recipe Instructions

Step 1

Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.

Step 2

Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins 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 has dissolved into the sauce.

Step 3

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