Chicken Singapore Noodles

Ingredients

• dry Chinese egg noodle nests
• 1/4 cup peanut oil
• clove sgarlic, minced
• tablespoon sslivered fresh ginger
• teaspoon scrushed red pepper flakes
• pound skinless, boneless chicken breast halves
• 1/3 cup green onions, chopped
• 2/3 cup julienned carrot
• (8 ounce) can slice d water chestnuts, drained
• (15 ounce) can swhole straw mushrooms, drained
• 1/4 cup peanut butter
• 1/4 cup oyster sauce
• tablespoon scurry powder
• teaspoon ssoy sauce

Instructions

1. Bring a large pot of lightly salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
2. Heat the peanut oil in a wok over high heat.
3. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden.
4. Add the chicken, green onions, and carrots.
5. Cook and stir until the chicken is no longer pink, about 5 minutes.
6. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
7. Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.