Chicken Devilled Noodles
This Singaporean recipe takes on a delicious twist with the use of Knorr Barbecue Sauce. It will lend itself well for both the Buffet as well as a la carte menus!
Ingredients
Preparation:
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Groundnut Oil (Peanut Oil) 160 ml
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Ginger, grated 45 g
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Green chili, deseeded, chopped finley chopped 20 g
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Fresh mushrooms, sliced 150 g
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Turmeric, ground 25 g
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Capsicum, julienne 150 g
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Vermicelli rice noodles, cooked 1.5 kg
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Crushed dried chili 5 g
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Oyster, sauce 150 g
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Light soy sauce 150 g
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Vinegar 50 ml
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Egg beaten 6 pc
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Sesame Oil 50 ml
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Spring Onion, sliced 50 g
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Chicken breast, cooked shredded 1 kg
Preparation
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Preparation:
- 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 Chicken Stock Cube, soy sauce, Knorr 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.
