Singapore Noodles With Barbecued Chicken Recipe

Name: Singapore Noodles With Barbecued Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz thin, dried rice noodles; 1 small leek, halved lengthwise, well rinsed; 1/2 cup chicken broth; 2 tbsp low-sodium soy sauce; 2 tbsp curry powder; 2 tbsp rice wine or dry sherry; 1 tbsp sugar; 1 tbsp minced garlic; 1 tbsp minced fresh ginger; 1/2 tsp hot chili sauce, such as sriracha, optional; 3 tbsp vegetable oil; 2 cups thinly sliced fresh shiitake mushroom caps; 1 small onion, halved, thinly sliced; 1/2 thinly sliced green bell pepper; 1/2 thinly sliced red or yellow bell pepper; 1/2 lb small peeled raw shrimp; 2 cups thinly sliced hoisin-barbecued chicken, see recipe; 1 container or can (4 ounces) baby corn, drained, rinsed, optional; 1 cup fresh bean sprouts; 1/2 cup drained, sliced bamboo shoots, rinsed; Chopped fresh cilantro, chopped green onions

Servings: persons

8 oz thin, dried rice noodles
1 small leek, halved lengthwise, well rinsed
1/2 cup chicken broth
2 tbsp low-sodium soy sauce
2 tbsp curry powder
2 tbsp rice wine or dry sherry
1 tbsp sugar
1 tbsp minced garlic
1 tbsp minced fresh ginger
1/2 tsp hot chili sauce, such as sriracha, optional
3 tbsp vegetable oil
2 cups thinly sliced fresh shiitake mushroom caps
1 small onion, halved, thinly sliced
1/2 thinly sliced green bell pepper
1/2 thinly sliced red or yellow bell pepper
1/2 lb small peeled raw shrimp
2 cups thinly sliced hoisin-barbecued chicken, see recipe
1 container or can (4 ounces) baby corn, drained, rinsed, optional
1 cup fresh bean sprouts
1/2 cup drained, sliced bamboo shoots, rinsed
Chopped fresh cilantro, chopped green onions

1
1. Soak the noodles in a large bowl of hot water until al dente, 10-20 minutes; drain well. Meanwhile, cut the leek into 3-inch lengths; cut each piece into very fine shreds. For sauce, combine broth, soy sauce, curry powder, rice wine, sugar, garlic, ginger and chili sauce in a microwave-safe bowl; microwave on high until hot, about 2 minutes.
2
2. Heat a wok or large skillet until hot; add 2 tablespoons of oil. Add mushrooms, onion, leek and bell peppers. Stir-fry until crisp tender, 2-3 minutes; transfer to a plate.
3
3. Heat the remaining 1 tablespoon of oil in the pan. Add shrimp; stir-fry 1 minute. Add chicken; stir-fry until heated through, about 1 minute. Add noodles, leek mixture and sauce. Stir-fry until heated through, about 2 minutes. Stir in corn, bean sprouts and bamboo shoots. Sprinkle with cilantro and green onions.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 8 oz thin, dried rice noodles, 1 small leek, halved lengthwise, well rinsed, 1/2 cup chicken broth, 2 tbsp low-sodium soy sauce, and more.

Yes, Singapore Noodles With Barbecued Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Singapore Noodles With Barbecued Chicken

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