Saucy Chicken Singapore Noodles -

Saucy Chicken Singapore Noodles

Almost too good to be homemade, Singapore noodles with chicken or tofu in a spicy sauce. Gluten, egg, and dairy-free recipe.

Course: Main Course

Cuisine: Gluten-Free

Keyword: chicken Singapore noodles, Easy Singapore noodles, marinated tofu, Singapore noodles

Servings: Servings

Calories: 650kcal

Author: Mary Krick

Ingredients

2-3 Skinless boneless chicken breasts ~ or 1 package of firm tofu drained and pressed of excess liquid.
3 Cloves Garlic ~ minced ~ Garlic replacer for Low FODMAP
3 tbsp Soy sauce ~ gluten-free if needed
3 tbsp Pure maple syrup
3 tbsp Lime juice ~ fresh or bottled
1 Package Brown rice pad Thai or vermicelli noodles
3 tbsp Sesame oil
1 + 1/2 tbsp Soy sauce ~ gluten-free if needed
2 tsp Curry powder
1 bunch Green onions ~ chopped ~ tops only for Low FODMAP
1 Medium Red or orange bell pepper ~ sliced thin
2 cups Snow peas or 1 cup of thinly sliced radishes
2 stalks Bok Choy ~ chopped
1-2 LG Carrots peeled and cut into thin slices or julienned

Instructions

Slice chicken into reasonably thin strips and saute in a small amount of oil until done. Remove from pan. If you use tofu, bake it plain or seasoned, as mentioned in this post.
Cook the noodles according to the directions on the box, but don't overcook them, or they will become mushy. Drain and rinse in cold water. Set aside.
Prepare the sauce by combining minced garlic, 3 Tbsp soy sauce, pure maple syrup, and lime juice. Set aside. If desired, double the recipe and use half as a marinade for tofu. See notes**
In a large skillet, add 1 1/2 tbsp of sesame oil and saute the vegetables until desired doneness, about 5-7 minutes. Add cooked chicken or tofu in the last 2-3 minutes to reheat. Pour 1 + 1/2 tbsp soy sauce and curry powder over everything and gently stir to coat all the veggies.
In another medium-sized skillet, heat 1- 1 +1/2 tbsp sesame oil. Add the cooked and drained noodles and the sauce you prepared earlier. Gently stir to coat all ingredients.
Serve this recipe in bowls; it's much easier to eat.
Serve with cooked rice and Sriracha sauce if desired.

Notes

**The sauce in this recipe can make a wonderful tofu marinade. Double the recipe, and after removing excess liquid from the tofu and cutting it into cubes, pour part of the sauce over the cubes and coat each well. Let sit for at least one hour; refrigerate if you plan on marinating longer. Then, remove the marinated cubes and bake at 400 degrees F for 30 minutes. Turn over halfway through cooking.

Nutrition