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Quick Singapore Noodles


Serves two.

  • by from Fine Cooking
    Issue 63

If you want to double this recipe, stir-fry it in two batches to avoid crowding the pan.

  • 3 oz. thin rice noodles (to yield about 2 cups when cooked)
  • 1 inner rib celery
  • 1 large carrot, peeled
  • 12 oz. boneless, skinless chicken breast halves (about 2 small)
  • Kosher salt and freshly ground black pepper
  • 1 tsp. hot (Madras) curry powder
  • 1 tsp. granulated sugar
  • 5 Tbs. canola or peanut oil
  • 5 scallions, greens cut into 1-inch pieces, whites thinly sliced (keep separate)
  • 1 Tbs. minced or finely grated ginger
  • 1 Tbs. soy sauce

Bring two quarts salted water to a boil. Remove from heat, add the rice noodles, and let soak until they're just tender, 5 to 10 minutes (or follow the instructions on the package). Drain the noodles well and set on a plate lined with paper towels.

Cut the celery into 4-inch pieces and then slice lengthwise into thin strips. Use a vegetable peeler to shave the carrot into thin strips. Holding your knife parallel to the cutting board, slice the chicken breasts in half (to create thin cutlets) and then cut crosswise into long, thin strips.

Season the chicken with 1/2 tsp. salt and a few grinds of pepper.

Combine the curry powder, sugar, and 1/2 tsp. salt in a small bowl and set aside. Heat 2 Tbs. of the oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken to the skillet and stir-fry until the chicken has lost all of its raw color, about 2 minutes. Transfer the chicken to a bowl or plate. Heat the remaining 3 Tbs. oil in the skillet and add the scallions whites and ginger; stir-fry for 30 seconds. Add the celery, carrot, scallion greens, and curry mix, and stir-fry for 30 seconds to soften slightly. Add the drained noodles and the chicken and toss until the noodles have turned an even pale yellow and are hot throughout, about 2 minutes (scrape the bottom of the pan if necessary). Toss with the soy sauce, taste for seasoning, and serve immediately.

nutrition information (per serving):
Calories (kcal): 690, Fat (kcal): 39, Fat Calories (g): 350, Saturated Fat (g): 4, Protein (g): 36, Monounsaturated Fat (g): 22, Carbohydrates (mg): 47, Polyunsaturated Fat (mg): 11, Sodium (g): 1250, Cholesterol (g): 95, Fiber (g): 3,

Photo: Scott Phillips

Made this for lunch today! Loved the refreshing flavors of ginger and curry (I used mild coz no one in my family likes spicy, except for me)! Doubled the recipe and added some snow peas. It's so simple to make but it tastes good! Will definitely keep this. Thanks for sharing!

Very good. I doubled the recipe using a large skillet (14 in) and it worked just fine. A keeper.

We added a few more veggies, what I had in the fridge, broccoli, red pepper, garlic. Stir fried a couple more minutes. And made a mistake. I read the recipe in a hurry, dumped in the curry powder with the chicken. Turned out GREAT! Really good flavor for the chicken. Had to add more curry to finish, but worth it.

Easy and tasty.

AWESOME recipe! We adjusted it a dash. Sauteed the chicken with onions and garlic and a half of a habanero(we like it HOT). Added radishes to the veggies. Doubled the curry mix by half and one more TBS of oil to the veggie portion. Once everything was mixed we sprinkled cilantro over top. Oh- suggest more ginger. MAKE IT AND ENJOY-)

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