Singapore Noodles with Chicken

I've been back in the meal time rut and serving up a consistent flow of the same thing every. single. night. Yearning to try something simple, tasty and most of all new, I stumbled upon this recipe on the back of a Campbell's chicken stock pack. Being a big fan of noodles, I was instantly drawn to this one. I tweaked the original recipe slightly, substituting snow peas with capsicum and leaving out the 1/4 cup of unsalted cashew nuts. But the result was truly delicious. A bit of a gamble for me, who is wary of cooking anything with curry or spicy flavours. I still would probably subtract one of the teaspoons of curry powder next time, though it really wasn't that spicy anyway. I'm just a wuss. 

Singapore Noodles with Chicken

375ml chicken stock

125g rice vermicelli noodles

2 tbsp oil

500g chicken breast fillet, thinly sliced

1 onion, thinly sliced

2 carrots, cut into think sticks

1 green capsicum, thinly sliced

3 tsp mild curry powder

2 tbsp soy sauce

4 green onions (shallots), sliced

Place stock in a saucepan & bring to the boil

Remove from heat

Add noodles, toss until slightly softened

Cover & let soak for 5 mins, stirring occasionally

Heat 1 tbsp oil in a wok or large frying pan over high heat

Cook chicken, in batches, for 5 mins or until golden

Remove & set aside

Heat remaining oil & add onion, cook, stirring, for 2 mins

Add carrots, capsicum & curry powder, cook, stirring, for 2 mins

Return chicken to pan

Add soy sauce, green onions, soaked noodles & any remaining stock

Toss to combine

Cook, stirring for 2 mins until noodles are coated & stock is absorbed

Prepping this meal, I was struck by the brilliant green ingredients going into it. So took the opportunity to 'snap' them and I'm linking up with Faith Hope & a whole lotta Love for today's 'Snap It' topic of: Green.