Description

An innovative twist on Singapore-style stir-fry noodles, this hybrid recipe blends chicken with plant-based Eat Curious Dehydrated Pieces. This recipe is packed with fresh, crunchy vegetables and coated in a delicious sauce. The result is a flavour-packed dish that is quick to prepare and ideal for carbon-conscious consumers wanting to lower their meat consumption.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

1. Rehydrate Pieces: Soak the Eat Curious Dehydrated Pieces in water (or vegetable stock) for a minimum of 30 minutes. Drain excess water.

2. Prepare chicken: Cut chicken thighs into strips.

3. Cook stir-fry: Heat vegetable oil in a large wok or pan over medium heat. Sauté the onions and garlic until translucent. Add the prepared red peppers, carrots, and sugar snap peas. Stir fry until tender-crisp. Stir in the rehydrated pieces, soy sauce, sesame oil, and chilli paste (if using). Cook for another 5-7 minutes.

4. Cook noodles: Cook noodles according to package instructions. Drain.

5. Serve: Place stir-fry onto the glass noodles and serve hot.