Cooked - Singapore Noodles With Barbecued Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Singapore Noodles With Barbecued Chicken

6.0

8 ounces thin, dried rice noodles

1 small leek, halved lengthwise, well rinsed

½ cup chicken broth

2 tablespoons low-sodium soy sauce

2 tablespoons curry powder

2 tablespoons rice wine or dry sherry

1 tablespoon sugar

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

½ teaspoon hot chili sauce, such as sriracha, optional

3 tablespoons vegetable oil

2 cups thinly sliced fresh shiitake mushroom caps

1 small onion, halved, thinly sliced

½ each, thinly sliced, green bell pepper, red or yellow bell pepper

½ pound small or medium peeled raw shrimp

2 cups thinly sliced hoisin-barbecued chicken

1 container or can (4 ounces) baby corn, drained, rinsed, optional

1 cup fresh bean sprouts

½ cup drained, sliced bamboo shoots, rinsed

Chopped fresh cilantro

Chopped green onions

Soak the noodles in a large bowl of hot water until al dente, 10-20 minutes; drain well.
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.
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.
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.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍜Noodles

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 85 weeks ago

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