Singapore Noodles with Chicken

Ingredients:

3 boneless, skinless chicken breasts
3 TBSP soy sauce
1 TBSP sesame oil
1/4 tsp garlic powder
1/8 tsp ground ginger
1 tsp sriracha sauce
8 oz rice noodles
1 TBSP curry powder
2 cloves garlic, minced
1 inch fresh ginger, minced
3 TBSP vegetable oil 
1 bunch bok choy, chopped
2 medium carrots, sliced thinly
12 oz bean sprouts
2 bunches green onions, minced
1 tsp sriracha sauce

Instructions:

Cut the chicken into thin strips. Mix together the 3 TBSP soy sauce, 1 TBSP sesame oil, 1/4 tsp garlic powder, 1/8 tsp ground ginger and 1 tsp sriracha sauce. Place in a plastic bag with the chicken and allow to marinate. 

Place the dry rice noodles in a bowl and cover with room temperature water. Let soak for 15+ minutes. Drain in a colander after they are softened. Place on a cutting board and cut noodles into pieces (about 6" in length). Sprinkle the noodles with curry powder and toss to coat. Set aside.

Mix together 2 TBSP soy sauce and 1/2 tsp sriracha. Cut chicken breasts into strips and marinate in soy sauce mixture for at least 1/2 hour. Heat 2 TBSP peanut oil in frying pan over medium high heat. When hot, add chicken and stir fry until cooked through.

Heat vegetable oil in large skillet over high heat. When pan is hot, add the garlic and ginger. Stir fry very briefly (about 1 minute) then add the carrots and bok choy stalks. When they start to soften add the sprouts, bok choy leaves and green onions and cook until all are softened. Remove vegetables from heat and set aside.

Add 2 TBSP peanut oil to the large skillet. Add the noodles and fry until desired crispiness. Whisk together the 1/4 cup soy sauce, 1 tsp peanut oil and 1 tsp sriracha. Add to the noodles with the chicken and vegetables. Stir until everything is thoroughly covered with sauce and heated through.


adapted from http://www.budgetbytes.com/2010/09/singapore-noodles/