Today I’m sharing my 20 minute Singapore Curry Vermicelli Noodles! It is so delicious, quick and easy to make! It’s one of those staple dishes that you will want to keep making because it’s so tasty and comes together in a simple and fast manner! Perfect for dinner and leftovers for lunch!
Singapore Curry Vermicelli Noodles are a very popular dish in South East Asia! It’s one that you will find often on menu in Asian restaurants even in Canada (hello Markham and Richmond Hill, Ontario!)
This dish is so flavourful, not spicy but carries that curry flavour that we all know and enjoy. It’s packed with snap peas, red bell peppers, chicken, egg, garlic and red onion! You can really swap out the veggies and protein with whatever you desire. The sauce is what really gives these noodles their flavour.
Tips for Preparing Chewy Delicious Noodles
Now we all hate soggy, soft noodles that just sit in your mouth, right? So here’s my little quick tip that will ensure chewy springy noodles that you can apply to most Asian noodles like udon, rice noodles, vermicelli, mung beans noodles and sweet potato japchae noodles.
- In a large bowl, add your dry noodles in. Cover with hot boiling water until the noodles have loosened usually about 2 -3 minutes max.
- Then rinse off with cold water to stop the cooking process.
- Never boil your noodles ahead of time. This will make them soggy when you stir fry them!
- This same process can be applied to noodles in soup as well!
my passion for asian food
I love Asian food. I actually think it’s so incredibly delicious and packed with flavour to hit every single taste bud thanks to the variety of sauces and spices. It’s such a treat to have it when I visit Malaysia, my husband’s home country.
I was actually inspired by Marion’s Kitchen to make this recipe. If you’ve not heard of Marion, she’s a wonderful YouTuber who shares incredible delicious Asian recipes from Thailand, Hong Kong and South East Asia in general. Her recipes are SO delicious looking and she’s really inspired me to want to cook more asian recipes.
I grew up eating primarily asian food and I miss my mum’s cooking. So it’s nice to be able to cook more asian cuisine and share it here.
Well I hope you enjoy my Singapore Curry Vermicelli Noodles.
If you enjoyed this recipe, please share it with your family and friends or on social media! If you make recipes, take a picture of it and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Singapore Curry Vermicelli Noodles
- 227 grams dried rice vermicelli noodles, soaked in hot boiling water for 2 minutes.
- 4 tbsp avocado oil
- 3 eggs, lightly whisked
- 4 garlic cloves, finely chopped
- 1 cup red onion, finely diced
- 1 red bell pepper, deseeded and cut into bite-sized pieces
- 1 cup snap peas, trimmed and sliced
- 2 tbsp Dry Sherry (optional)
- ¼ cup soy sauce
- 2 tsp mild curry powder
- 1 tsp sugar
- 3 chicken boneless skinless thighs, sliced into bite size pieces
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1/2 tsp corn starch
- In a large bowl, soak your noodles in hot boiling water for 2 minutes max. Then rinse with cold water.
- Marinade chicken in sauce. It doesn't have to be for long.
- In a wok or pan set over high heat, add oil and chicken. Fry on both side until mostly cooked. Push them aside, pour in your whisked eggs. Allow it to cook and break the egg up into pieces.
- Then add in red onion, garlic, red bell peppers, snap peas. Saute until soft. Then pour in your dry sherry. Allow the alcohol to evaporate.
- Add in noodles, followed by curry powder, soy sauce, and sugar. Mix noodles until they are well coated in sauce for a minute. Serve and enjoy!