Chicken Singapore Noodles

• 2 tbsp peanut oil
• 1 lb boneless skinless chicken thighs, thinly sliced
• 4 None green onions, sliced
• 1 tbsp curry powder
• 2 cloves garlic, finely chopped
• 13 oz thin fresh egg noodles
• 1/3 cup chicken stock, heated
• 2 tsp brown sugar
• 2 tsp soy sauce
• 4 oz snow peas
• 1 None red chili pepper, sliced (optional)

1. Soak noodles in boiling water until softened. Drain well.
2. Heat half the oil in a wok or large skillet on high heat. Stir-fry chicken in 2 batches for 3-4 mins each, until golden and cooked through. Transfer to a plate.
3. Heat remaining oil in wok on medium heat. Stir-fry white parts of green onions for 1 min. Add curry powder and garlic and stir-fry for 30 seconds. Return chicken to wok, tossing to coat.
4. Combine stock, sugar and soy sauce and mix well. Add to wok with snow peas and noodles. Stir-fry for 2-3 mins, until heated through and well combined. Sprinkle with chili pepper and remaining green onions.

peanut oil, chicken thighs, green onions, curry powder, garlic, egg noodles, chicken stock, brown sugar, soy sauce, snow peas, red chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/33519 (may not work)