Easy 30-Minute Singapore Curry Noodles
Springy rice vermicelli, tender chicken, eggs, and crisp vegetables are tossed in a fragrant curry seasoning. This easy Singapore curry noodles recipe is ready in just 30 minutes, with a quick soak and high-heat stir-fry keeping the noodles light and chewy.
Ingredients
- 8 oz rice vermicelli dried kind
- ½ lb skinless boneless chicken thighs sliced into ¼-inch-thick pieces
- 3 large eggs beaten
- 1 red bell pepper diced
- 1 small onion diced
- 1 cup snap peas ends trimmed
- 1 cup baby corn canned kind, drained well
- 4 garlic cloves minced
- 2 tbsp Shaoxing wine
- 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 rice vermicelli noodles in a large bowl and cover with boiling water. Soak 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 as much excess water as possible. Snip the noodles a few times with kitchen scissors to make them easier to toss. Set aside.
- Mix the sliced chicken with the marinade ingredients in a medium bowl. Marinate for 10 to 15 minutes.
- Combine the regular soy sauce, yellow curry powder, and white granulated sugar in a small bowl until combined and the sugar has fully dissolved. Set aside.
- Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat. Sear the chicken until mostly cooked, then move it to one side of the pan.
- Add the remaining oil to the empty side and pour in the beaten eggs. Scramble the eggs until just set, then mix them with the chicken, breaking them up into bite-sized pieces.
- Add the onions, garlic, red bell pepper, snap peas, and drained baby corn. Stir-fry until the vegetables are crisp-tender. Add the Shaoxing wine and stir-fry until it has mostly evaporated.
- Add the noodles and then the prepared sauce. Toss continuously with two spatulas until the noodles are evenly coated and heated through. Remove from the heat and serve immediately.
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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