Singapore Noodles with Tandoori Chicken

Somewhat spicy Chinese-Indian fusion of signature bright yellow noodles and tender tandoori spiced chicken strips ... another take-out fake-out!

Ingredients:

2 boneless, skinless chicken breasts, cut in strips

2 tbsps plain Greek yogurt or mayo

1 tbsp tandoori barbecue marinade

1 tsp minced garlic

1 tbsp vegetable oil

Sauce:

1/2 cup sweet chili sauce

1 tbsp rice wine vinegar

2 tbsps sodium reduced soya sauce

1 tsp sriracha sauce (more to serve)

1 tsp turmeric

a few grinds black pepper

2 tbsps ketchup

Noodles:

1 lb rice noodles or spaghettini pasta

2 tbsps sesame oil

1 red pepper, cut in strips

1 onion, cut in strips

1/2 cup shredded carrot

1/2 cup shredded turnip

salt to taste

2 tsps minced ginger

3-4 tsps minced garlic

chopped fresh parsley to garnish

Combine the Greek yogurt or mayo, tandoori marinade and minced garlic and stir in the chicken pieces to coat. Marinate in the refrigerator at least 2-3 hours. I used Sharwood's Tandoori Marinade but use whatever brand you like or even homemade. After marinating, pan fry in hot oil for 4-5 minutes, add 1-2 tbsps water to the pan to de-glaze then set aside. Keep warm.

Cook the noodles, then drain and rinse with cold water. Set aside.

And combine all the sauce ingredients in a cup. Now you are ready to prepare the Singapore noodles!

Heat sesame oil in a wok and cook the onion, pepper, carrot and turnip for 5-6 minutes. Add salt to taste. Next add ginger and garlic and cook 1-2 minutes. Make a well in the center of the veggies and pour in the sauce. Cook 2 minutes.

Pour hot water over the noodles in a colander to loosen them up, then add them to the sauce and stir everything together.

Add the fresh chopped parsley...

and top with Tandoori chicken pieces.

You may even want to drizzle more sriracha over everything. 

Serves 4