These noodles are so good! They have a delicious curry taste to them, and they are surprisingly light. Perfect to accompany satay chicken.Singapore Noodles
1/4 lb vermicelli noodles (softened in hot water for at least 15 minutes)
2 c mung bean sprouts
1 red bell pepper
2 carrots
2 green onions
3 tsp minced ginger
1/4 c chicken broth
1/2 tsp brown sugar
1/2 tsp salt
1/4 tsp pepper
4 tbsp oil
1 1/2 tbsp curry powder (or to taste)
Julienne all the veggies. Rinse and drain bean sprouts. Prepare the sauce by whisking together chicken broth, brown sugar and s&p. Heat a wok with the oil, add ginger and curry and cook until aromatic. Toss in all the veggies and cooked noodles except the bean sprouts and green onions. Pour the sauce over the mix and cook until all the moisture is absorbed. At the very last minute add in the sprouts and green onions and serve.
Satay Chicken
1/2 c smooth peanut butter
1/2 coconut milk
2-4 small red chili's
2 chicken breasts
Cook ingredients in a small sauce pan until completely mixed. (Can be stored in the fridge for up to a week) Use skinless boneless chicken breast or chicken thigh, cover in sauce and bake in the oven until the chicken is fully cooked.
