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

Calories 370 kcal

Ingredients

3 boneless skinless chicken thighs sliced thinly
227 grams dried vermicelli rice noodles
3 eggs beaten
1 red bell pepper chopped
1 cup yellow onion chopped
1 cup snap peas ends trimmed
1 cup canned baby corn optional
4 cloves garlic minced
2 tbsp Shaoxing wine or sub with Dry Sherry Wine (optional)
2 tbsp avocado oil or sub with any neutral oil

Chicken Marinade

Noodle Sauce:

Instructions

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!

NOTES

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Wok

Measuring Set

Cutting Board

Santoku Knife

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