Quick Singapore Noodles

Quick Singapore Noodles
Photo by Scott Phillips


  • 3 oz. thin rice noodles (to yield about 2 cups when cooked)
  • Kosher salt and freshly ground black pepper
  • 1 inner rib celery
  • 1 tsp. granulated sugar
  • 12 oz. boneless, skinless chicken breast halves (about 2 small)
  • 1 Tbs. minced or finely grated ginger
  • 5 Tbs. canola or peanut oil
  • + 4 more ingredients
    • 1 Tbs. soy sauce
    • 5 scallions, greens cut into 1-inch pieces, whites thinly sliced (keep separate)
    • 1 large carrot, peeled
    • 1 tsp. hot (Madras) curry powder

Bring two quarts salted water to a boil. Remove from heat, add the rice noodles, and let soak until they're just tender, 5 to 10 minutes (or follow the instructions on the package). Drain the noodles well and set on a plate lined with paper towels. Cut the celery into 4-inch pieces and then slice...

View full recipe at Fine Cooking


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