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+ servings
Singapore Curry Vermicelli

Easy Singapore Curry Noodles

Singapore Curry Noodles. Curry seasoned rice noodles stir fried with juicy savoury chicken and vegetables! Ready in 30 minutes.
5 from 6 votes
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course dinner, lunch
Cuisine asian, Chinese
Servings 5
Calories per serving 370 kcal


Chicken Marinade

Noodle Sauce:


  • In a large bowl, soak your noodles in hot boiling water for 1-2 minutes max until noodles are loosened and slightly softened. Strain immediately and optionally, rinse under cold water.
  • Marinate chicken with marinade ingredients as listed above, for a couple minutes.
  • In another bowl, combine noodle sauce ingredients, as listed above.
  • In a wok or pan set over medium high heat, add oil and chicken. Fry chicken until mostly cooked.
  • Push chicken to the side side, pour in beaten eggs and scramble them. Then mix the eggs and chicken together. Sweep everything to the side.
  • Add onions, garlic, red bell peppers, snap peas and baby corn. Fry vegetables have softened. Pour in Shaoxing wine and allow the alcohol to evaporate.
  • Toss in noodles, followed noodle sauce. Mix noodles until they are well coated in sauce for a minute. Serve and enjoy!
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Suggested Equipment & Products

Measuring Set
Cutting Board
Santoku Knife
Calories: 370kcal | Carbohydrates: 61g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 1078mg | Potassium: 360mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1242IU | Vitamin C: 48mg | Calcium: 56mg | Iron: 2mg
Course dinner, lunch
Cuisine asian, Chinese
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