Recipe: Soy Chicken Singapore Noodles
Recipe serves 4 - sub out chicken for pork or tofu :)
- 1 lime juiced
- 2 small red chillis
- 1 bunch coriander
- ½ cup soy sauce
- 2.5 cm Ginger grated
- 2 garlic cloves crushed
- 2 cup shredded cabbage
- 440 g Singapore noodles
- 4 chicken thighs
- 2 tsp sesame oil
- 2 tsp olive oil
- 2 carrots grated
- 1 bunch baby bok choy shredded
- 2 tbsp toasted sesame seeds
Combine soy sauce, oils, lime juice, ginger and garlic in a jug, Thinly slice the chicken thighs, removing excess fat. Place 1/4 cup of the marinade with the chicken and allow to sit for 15 minutes.
Cover noodles with boiling water for a few minutes then drain and separate with your fingers. Toss with all prepared vegetables, coriander leaves and remaining dressing.
Heat pan to medium high heat and add chicken and chilli to pan. Cook for about 5 minutes or so until completely cooked through. Add to noodle mixture and toss to combine.
Leave Uncooked Or Cook Together
Now you can either choose to leave all the veg raw or you can add it all back into the pan and stir fry it altogether until softened. Enjoy!
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