SYN FREE CHICKEN SINGAPORE NOODLES #skinnyrecipe #healthy

Tasty Syn Free Chicken Singapore Noodles – a curry enhance noodle dish that will end up being a normal on your dinner plans.

Singapore Noodles must be one of my preferred noodle dishes ever. I love the kinds of curry and I love noodles, so it's a clear victor for me and my rendition of this well known formula won't disillusion. It's Syn Free and will intrigue your sense of taste with the blast of taste once you dive into a bowl of this dish.

Generally Singapore Noodles is typically presented with vermicelli (rice noodles), however for my variant of this formula I like to utilize egg noodles, I simply think they work incredibly well in this dish. For the protein base, I utilize chicken thighs, they remain overall quite delicate and truly take on each one of those kinds of the flavors. Be that as it may, pork, even fish, such or shrimp or even each of the three can be added to this Singapore Noodles.

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INGREDIENTS

• 4 boneless ands skinless chicken thighs (270g/9.5oz), trimmed of all visible fat and sliced into strips
• 100g (3.5oz) of dried egg noodles
• 1 tbs of Malaysian Curry Powder (or just use ​regular curry powder if you can’t get this)
• 2 teaspoons of Sambal Oelek (chilli paste)
• 1 teaspoon of turmeric
• 1/2 tsp garlic powder
• 1/2 tsp of ginger
• 1 small onion, halved and sliced
• 100g (3.5oz) of mushrooms, sliced
• 1 green pepper, sliced into strips
• 1 red pepper, sliced into strips
• 1 small carrot, grated into long strips
• 1 tbs of soy sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon of sukrin, or another sweetener of choice
• 2 eggs, beaten
• 2 spring onions, finely sliced
• cooking oil spray

INSTRUCTIONS

1. Spray a wok over a medium high heat with some cooking oil spray
2. Add the chicken, curry powder, turmeric, garlic, ginger and sambal oelek and fry until lightly browned. Add a couple of tablespoons of water, to make a little sauce around the chicken.
3. Remove and set aside.
4. Wipe the wok clean, then spray with some more cooking oil spray and add all the vegetables, fry for approx 4 mins. Add the soy sauce, rice vinegar and sweetener.
5. Cook the noodles according to package directions.
6. Add the noodles and chicken into the pan with the vegetables with the chicken and mix to combine all ingredients.
7. Spray a small wok or frying pan over a medium high heat with some cooking oil and add the beaten eggs.
8. Cook until it starts to set and then break up with a wooden spoon.
9. Add this into the noodles and toss to combine.
10. Serve in bowls topped with spring onion.
11. Enjoy!!

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