Make delicious Singapore noodles and chicken for a delicious dinner and a relaxing night.
350g pkt Singapore noodles
One tablespoon of sesame oil
500g Coles RSPCA Approved Australian chicken breast stir-fry
One onion of brown, thinly sliced
400g pkt Coles Australian Shredded Vegetable Stir Fry
Two cloves of garlic crushed
1 Tbsp curry powder
One bunch of pak choy, chopped
2 tbsp oyster sauce
One long chili thinly cut (optional)
Prepare the noodles as per the directions on the packet. Drain well.
Cook 2 tbsp of oil inside a large wok or deep frying pan over medium-high temperatures. Stir fry the chicken for 3-4 minutes or until golden. Transfer the chicken to an uncooked plate.
The remaining oil should be heated in the pan or wok on medium-high heat. Add the onion, and stir fry for a couple of minutes to ensure that the onion begins to soften. Then add the veggies and simmer for one minute. Add the curry powder and garlic and stir fry for 1 minute or until the spices are fragrant.
Return the chicken to the pan or wok with noodles, pakchoi, oyster sauce, and 1/2 Cup (60ml) boiling water. Cook, stirring for a few minutes, or until the chicken is perfectly cooked.
Divide the noodle mix equally among bowls for serving. Sprinkle with chili if you want to add it.