Chicken Devilled Noodles
This Singaporean recipe takes on a delicious twist with the use of Knorr Professional Barbecue Sauce. It will lend itself well for both the Buffet as well as a la carte menus!
Ingredients
Chicken Devilled Noodles:
-
Groundnut Oil (Peanut Oil) 160 ml
-
Ginger, grated 45 g
-
Green chili, deseeded, chopped finley chopped 20 g
-
Fresh mushrooms, sliced 150 g
-
Turmeric, ground 25 g
-
Capsicum, julienne 150 g
-
Vermicelli rice noodles, cooked 1.5 kg
-
Crushed dried chilli 5 g
-
Oyster, sauce 150 g
-
Light soy sauce 150 g
-
Vinegar 50 ml
-
Egg beaten 6 pc
-
Sesame Oil 50 ml
-
Spring Onion, sliced 50 g
-
Chicken breast, cooked shredded 1 kg
Preparation
-
Chicken Devilled Noodles:
- Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chillies, mushrooms and turmeric for a few seconds. Cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.
- Add the noodles, and stir-fry well, for 2 minutes, then season with the chillies, Knorr Professional Chicken Soup Stock, soy sauce, Knorr Professional Barbecue Sauce, oyster sauce and vinegar. Stir to combine.
- Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with sesame oil. Sprinkle over the spring onions, and serve immediately.
