- 4 chicken breasts
- 10g Essential Cuisine Chicken Glace
- 6 baby sweetcorn spears cut into matchsticks
- 12 baby asparagus spears
- 20g Essential Cuisine Master Broth Base
- 20g Essential Cuisine Aromatic Stock
- 1 litre water
- 2 spring onions
- 1 sweet pepper
- 100g sugar snap peas
- 3 hard boiled eggs, cut into quarters
- 600g udon noodles
Singapore Style Chicken Noodles
Singapore Style Chicken Noodles
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Singapore Style Chicken Noodles recipe a try? Dish serves 4.
Ingredients
Method
- Rub each chicken breast with Chicken Glace and gently pan fry skin side down until starting to go crispy and golden brown.
- Place on a baking tray and roast for about 8 mins in the oven on 180C
- Thinly slice the spring onions, pepper and sugar snap peas
- Whisk together the water, Master Stock and the Aromatic Stock. Bring to the boil
- Cook the noodles for about 3 mins in boiling water
- Blanch the asparagus and sweetcorn in the stock, then remove
- Add the thinly sliced vegetables to the stock
- Twirl the noodles into the middle of the plate
- Garnish with the asparagus, sweetcorn and boiled egg
- Place the chicken on top of the noodles and pour over the stock
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