Singapore Chicken Noodles

Submitted by English_Rose

"A quick stir fry dish for midweek meals."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 2

ingredients

• 1 teaspoon olive oil
• 2 chicken breasts, cut into strips
• 1 red bell pepper, cut into strips
• 4 baby corn
• 1⁄2 cup chicken broth
• 2 eggs, beaten
• 2 tablespoons fresh cilantro, chopped
• 2 teaspoons soy sauce
• 3 ounces egg noodles (cooked according to packet instructions)
• 1 tablespoon sesame oil
• 1 dash Tabasco sauce

directions

1. Heat the oil in a wok and stir-fry the chicken, pepper and baby sweetcorn. Add the chicken broth and stir until chicken is cooked through.
2. Add the eggs and stir until scrambled.
3. Add the cilantro, soy sauce, noodles, sesame oil and Tabasco.
4. Garnish with a handful of coriander to serve.

Reviews

[Chef at Heart]

This was really good. I used rice vermicelli instead of egg noodles simply because I had everything else. I used canned baby corn (I've never seen fresh here, and used low sodium chick broth to lessen the salt. I also added a pinch of red chili flakes since I love heat. This is a make again. Thanks for the recipe. Leanne