Description
Quick & Easy Singapore Curry Noodles feature chewy rice vermicelli stir-fried with tender chicken, fresh vegetables, and a fragrant curry sauce. This restaurant-quality dish is packed with vibrant flavors, ready in just 30 minutes, making it an ideal weeknight meal that saves you time and money.
Ingredients
Scale
Noodles
- 1/2 lb rice vermicelli (dried)
Protein
- 1/2 lb skinless boneless chicken thighs (thinly sliced)
- 3 large eggs (beaten)
Vegetables
- 1 red bell pepper (chopped)
- 1 small onion (chopped)
- 1 cup snap peas (or snow peas, ends removed)
- 1 cup baby corn (canned, strained)
- 4 garlic cloves (minced)
Sauces & Seasonings
- 2 tbsp Shaoxing wine (or dry sherry wine or chicken broth)
- 2 tbsp vegetable oil (or any neutral oil)
- 2 tbsp hoisin sauce
- 1 tbsp regular soy sauce
- 1/2 tsp cornstarch (or potato starch)
- 1/4 cup regular soy sauce
- 2 tsp yellow curry powder
- 1 tsp white granulated sugar (or cane sugar)
Instructions
- Soak Noodles: In a large bowl, soak rice vermicelli noodles in hot boiling water for 1-2 minutes until they are loosened, limp, and slightly softened. Immediately strain and rinse under cold water to remove excess water. Shake out any extra liquid.
- Marinate Chicken: In another large bowl, marinate the thinly sliced chicken thighs with the marinade ingredients which include 1/4 cup regular soy sauce, 1 tbsp soy sauce, 1/2 tsp cornstarch, and 2 tsp curry powder. Set aside while preparing other components.
- Prepare Noodle Sauce: In a small bowl, combine the noodle sauce ingredients including 2 tbsp hoisin sauce, 2 tsp curry powder, 1 tsp sugar, and 2 tbsp Shaoxing wine. Mix well and set aside.
- Cook Chicken and Eggs: Heat 2 tbsp vegetable oil in a large pan or wok over medium heat. Add marinated chicken and fry until about 75% cooked through. Push the chicken to one side of the pan, then pour in the beaten eggs and scramble until cooked. Mix eggs with chicken and push to the side.
- Stir-Fry Vegetables: Add chopped onions, minced garlic, chopped red bell pepper, snap peas, and baby corn to the pan. Stir-fry until the vegetables soften. Pour in Shaoxing wine (or substitute) and allow the alcohol to evaporate, about 1-2 minutes.
- Combine Noodles and Sauce: Toss in the drained noodles and pour the prepared noodle sauce over everything. Stir-fry and mix thoroughly so that all ingredients are well combined and heated through.
- Serve: Remove from heat and serve immediately. Enjoy your flavorful and quick Singapore Curry Noodles!
Notes
- This dish features chewy rice noodles stir-fried with juicy chicken and fresh vegetables infused with fragrant yellow curry powder for authentic Singaporean flavour.
- Ready in just 30 minutes, it’s perfect for quick weeknight dinners or anytime you want a hassle-free Asian-inspired meal.
- You can substitute Shaoxing wine with dry sherry or chicken broth if Shaoxing is unavailable.
- Adjust the amount of curry powder and sugar to suit your preferred spice and sweetness level.
- Use neutral oil like vegetable or canola oil for best results with stir-frying.
- Leftover noodles can be stored refrigerated up to 2 days and reheated in a pan.
Nutrition
- Serving Size: 1 serving
- Calories: 372 kcal
- Sugar: 8 g
- Sodium: 1131 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.02 g
- Carbohydrates: 59 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 155 mg
