Chicken Singapore Noodles
6-8 Mick's Meat Barn Chicken Kebabs
250g Rice Vermicelli Noodles
1 Onion, finely sliced
1 Capsicum, finely sliced
1 Carrot, finely sliced
Handful of Snowpeas, finely sliced
2-3 Green Shallots, finely sliced
4-5 tsp Keens Curry Powder
3 tbsp Soy Sauce
1 tbsp Sesame Oil
Coriander, to taste
Black Pepper, to taste
Step One - Soak the vermicelli noodles in a large bowl of boiling water for 15 minutes, or until translucent.
Step Two - Over a medium grill or in a frying pan cook the chicken kebabs for 2 minutes each side, or until cooked through.
Step Three - In a wok, or large frying pan, heat the sesame oil before adding the carrot, onion and capsicum, cook until slightly softened. Drain the vermicelli noodles and add to the wok alongside the snow peas, green shallots, soy sauce, black pepper and curry powder. Toss to combine.
Step Four - Plate the singapore noodles. Top with the chicken kebabs and coriander.