Singapore Noodles with Chicken


400g/4 oz thin rice noodles
2 tbsp olive oil
Non-meat chicken, cut in chunks
2 green chillies, sliced diagonally
¼ Savoy cabbage, sliced
1 large carrot, peeled and coarsely grated
2 tbsp curry powder
50 ml/ 1 ¾ fl oz/1/4 cup shaoxing rice wine
2 tbsp light soy sauce
1 tsp sesame oil (optional)


1.Soak the noodles according to the packet instructions, then drain well

2.Heat the oil in a large wok and fry the chicken until it begins to brown.

3.Add the chillies, cabbage and carrots and stir-fry for 2 minutes.

4.Add the noodles, then sprinkle the curry powder evenly over the top and toss well.

5.Add the rice wine, soy sauce and sesame oil if using and stir fry for 1 minute, then divide between four warm bowls and serve immediately.

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