סינגפור נודלס| פרק - 464 singapore noodles

Join the channel and get access to benefits:    / @heninthekitchen   You can find the full recipe on my website: https://www.heninthekitchen.com/ And here: Singapore noodles are a colorful, fast and super delicious Asian dish of thin rice noodles stir-fried with vegetables, eggs and chicken, seasoned with yellow curry and turmeric that give the noodles their beautiful golden color and special flavor. You can vary the vegetables according to what you like and what you have at home, and also add hot pepper for those who want a little spiciness. The most important thing is to prepare all the ingredients in advance, because from the moment you start stir-frying, everything happens in a few minutes, and you have a homemade Asian meal, light and insanely delicious. Serves 4-6 Ingredients: 200-250 grams thin rice noodles (thin bean noodles can also be used) For the chicken breast and marinade: Half a kilo of chicken breast cut into thin strips 1 teaspoon oil 1 tablespoon cornflour 1 tablespoon soy A quarter teaspoon baking soda For the vegetables and sauce 1 onion cut into strips 2 carrots, peeled and cut into thin matchsticks About a quarter of a white cabbage, cut into thin strips 2-3 sprigs of green onion, cut into slices 3-4 cloves of garlic, crushed 3 eggs 1 tablespoon soy 1 teaspoon turmeric 1 teaspoon yellow curry powder Half a teaspoon cumin Half a teaspoon salt A pinch of black pepper About half a cup of boiling water 1 teaspoon sesame oil, optional Preparation: For the chicken breast and marinade: Mix the chicken breast with all the ingredients Marinade - oil, cornstarch, soy and baking soda. Soak for 10 minutes. For the noodles: Place the rice noodles in a large bowl and cover with boiling water. Soak for about 3-4 minutes and drain. Rinse with cold water. For the stir-fry: In a large skillet, heat 2 tablespoons of oil over high heat. Beat the eggs with a little salt and add to the skillet. As soon as the eggs begin to set, mix as if you were making scrambled eggs until they are ready. Remove to a plate and set aside. Add about 3 tablespoons of olive oil to the skillet, and heat. Add onion and a little salt and fry for a few minutes until the onion begins to turn golden brown. Add chicken breast, separate the pieces from each other and fry without stirring, until the chicken is golden brown on one side. Stir the chicken breast until there are no more pink parts and it turns white. Add carrots and cabbage to the pan and fry for about 2-3 minutes. Add crushed garlic, turmeric, curry powder, cumin, salt and pepper. Stir for a few seconds. Add soy, rice noodles, green onions and boiling water and stir. Add the boiled eggs and sesame oil, stir and serve. My book: https://book.heninthekitchen.com/ Instagram:   / heninthekitchen   Facebook:   / heninthekitchen