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Recipe

Quick Singapore Noodles

Scott Phillips

服务:two.

如果您想加倍此食谱,请在两批中搅拌以避免拥挤锅。

亚搏手机版官方

  • 3 oz. thin rice noodles (to yield about 2 cups when cooked)
  • 1 inner rib celery
  • 1 large carrot, peeled
  • 12 oz. boneless, skinless chicken breast halves (about 2 small)
  • Kosher salt and freshly ground black pepper
  • 1 tsp. hot (Madras) curry powder
  • 1 tsp. granulated sugar
  • 5 Tbs. canola or peanut oil
  • 5 scallions, greens cut into 1-inch pieces, whites thinly sliced (keep separate)
  • 1 Tbs. minced or finely grated ginger
  • 1 Tbs. soy sauce

Nutritional Information

  • Calories (kcal) : 690
  • 脂肪卡路里(KCAL):350
  • Fat (g): 39
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 11
  • Monounsaturated Fat (g): 22
  • Cholesterol (mg): 95
  • Sodium (mg): 1250
  • Carbohydrates (g): 47
  • Fiber (g): 3
  • Protein (g): 36

Preparation

  • Bring two quarts salted water to a boil. Remove from heat, add the rice noodles, and let soak until they’re just tender, 5 to 10 minutes (or follow the instructions on the package). Drain the noodles well and set on a plate lined with paper towels.

    将芹菜切成4英寸的碎片,然后将纵向切成细条。用蔬菜剥皮器将胡萝卜刮成细条。将刀与切菜板平行,​​将鸡胸肉切成两半(制成薄肉排),然后将横向切成长条带切成长条。

    用1/2茶匙调味鸡肉。盐和一些胡椒粉。

    Combine the curry powder, sugar, and 1/2 tsp. salt in a small bowl and set aside. Heat 2 Tbs. of the oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken to the skillet and stir-fry until the chicken has lost all of its raw color, about 2 minutes. Transfer the chicken to a bowl or plate. Heat the remaining 3 Tbs. oil in the skillet and add the scallions whites and ginger; stir-fry for 30 seconds. Add the celery, carrot, scallion greens, and curry mix, and stir-fry for 30 seconds to soften slightly. Add the drained noodles and the chicken and toss until the noodles have turned an even pale yellow and are hot throughout, about 2 minutes (scrape the bottom of the pan if necessary). Toss with the soy sauce, taste for seasoning, and serve immediately.

Reviews

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Reviews (5 reviews)

  • Eia|2016年6月4日

    Made this for lunch today! Loved the refreshing flavors of ginger and curry (I used mild coz no one in my family likes spicy, except for me)! Doubled the recipe and added some snow peas. It's so simple to make but it tastes good! Will definitely keep this. Thanks for sharing!

  • Sernst|10/15/2013

    Very good. I doubled the recipe using a large skillet (14 in) and it worked just fine. A keeper.

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