Chicken Singapore Noodles - cooking recipe

Ingredients

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)

Preparation

Soak noodles in boiling water until softened. Drain well.
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.
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.
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.