Syn Free Chicken Singapore Noodles

Delicious Syn Free Chicken Singapore Noodles – a curry flavour noodle dish that will become a regular on your meal plans.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

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

Spray a wok over a medium high heat with some cooking oil spray
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.
Remove and set aside.
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.
Cook the noodles according to package directions.
Add the noodles and chicken into the pan with the vegetables with the chicken and mix to combine all ingredients.
Spray a small wok or frying pan over a medium high heat with some cooking oil and add the beaten eggs.
Cook until it starts to set and then break up with a wooden spoon.
Add this into the noodles and toss to combine.
Serve in bowls topped with spring onion.
Enjoy!!