30-min. Easy Singapore Curry Noodles
Craving a quick and comforting noodle dish? These easy Singapore curry noodles come together in just 30 minutes with tender chicken, eggs, crisp vegetables, and springy vermicelli coated in a fragrant curry seasoning. It's a simple, flavorful meal inspired by the vibrant noodle dishes of Singapore.
Ingredients
- 8 oz rice vermicelli dry kind
- ½ lb skinless boneless chicken thighs thinly sliced
- 3 large eggs beaten
- 1 red bell pepper diced
- 1 small onion diced
- 1 cup snap peas or snow peas, ends trimmed
- 1 cup baby corn canned kind, strained
- 4 garlic cloves minced
- 2 tbsp Shaoxing wine or dry sherry
- 2 tablespoon vegetable oil divided
Chicken Marinade
- 2 tbsp hoisin sauce
- 1 tbsp regular soy sauce or light soy sauce
- ½ tsp cornstarch
Noodle Sauce
- ¼ cup regular soy sauce or light soy sauce
- 2 teaspoon curry powder yellow kind
- 1 teaspoon white granulated sugar
Instructions
- Place the vermicelli rice noodles in boiling water for 1 to 2 minutes, just until loosened, limp, and slightly softened. Strain immediately, rinse under cold water to stop the cooking process, and shake off any excess liquid.
- Mix the sliced chicken with the listed marinade ingredients in a medium bowl. Let it rest for 10 to 15 minutes.
- Combine the regular soy sauce, yellow curry powder, and white granulated sugar in a small bowl until the sugar dissolves. Set the sauce aside.
- Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Sear the chicken pieces until about three-quarters cooked, then move them to one side of the pan. Add the remaining oil to the empty space, pour in the beaten eggs, and scramble until just set. Mix everything together before moving on to the next step.
- Add the diced onions, minced garlic, diced red bell peppers, snap peas, and drained baby corn to the empty side of the pan. Stir-fry until slightly softened, then add the Shaoxing wine and let it cook off.
- Add the noodles and prepared sauce to the pan. Toss continuously until the noodles are evenly coated and everything is heated through. Remove from heat.
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Nutrition
Calories: 372kcal | Carbohydrates: 59g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 155mg | Sodium: 1131mg | Potassium: 451mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1276IU | Vitamin C: 47mg | Calcium: 58mg | Iron: 3mg