Noodles with Chicken, Singaporean Flavor

Ingredients

• 6 dry Chinese egg noodle nests
• ¼ cup peanut oil
• 6 cloves garlic, minced
• 2 tablespoons slivered fresh ginger
• 1 pound skinless, boneless chicken breast halves
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 (15 ounce) cans whole straw mushrooms, drained
• ¼ cup peanut butter
• ¼ cup oyster sauce
• 2 teaspoons soy sauce

Step 1

Bring a large pot of lightly salted water to a boil. Add the egg noodle nests and let them cook until the water comes back to a boil. Then turn off the heat and let the noodles sit in the hot water for about 5 minutes. Drain them and set aside.

Step 2

Heat the peanut oil in a wok or large pan over high heat. Toss in the garlic, ginger, and red pepper flakes, stirring for just a few seconds until the garlic starts to turn golden and fragrant.

Step 3

Add the chicken pieces along with the green onions and carrots. Keep stirring and cooking until the chicken is cooked through and no longer pink, which should take around 5 minutes.

Step 4

Now stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce. Mix everything well until the peanut butter melts into the sauce and everything is nicely combined.

Step 5

Finally, add the drained noodles to the pan and toss them with the chicken and sauce. Cover the pan, lower the heat to very low or warm, and let it sit for 10 to 15 minutes. This helps the noodles soak up the flavors and makes the dish even better. Serve and enjoy!