Quick & Easy Singapore Curry Noodles
Christie Lai
Singapore Curry Noodles. Curry seasoned rice noodles stir fried with juicy savoury chicken and vegetables! Ready in 30 minutes.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Asian, Chinese
Servings 5
Calories per serving 370 kcal
- ½ lb rice vermicelli
- 3 skinless boneless chicken thighs sliced thinly
- 3 eggs beaten
- 1 red bell pepper chopped
- 1 small 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 tablespoon vegetable oil or any neutral oil
In a large bowl, soak vermicelli rice 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.
In another bowl, marinate sliced chicken with marinade ingredients as listed above as you prepare the other ingredients.
In a small bowl, combine noodle sauce ingredients, as listed above. Set aside.
In a large wok or large skillet on medium-high heat, add vegetable oil and chicken. Fry chicken until 75% cooked.
Push the chicken to the side of the pan, pour in beaten eggs and scramble them. Then mix everything together and push it to the side of the pan.
Stir fry onions, garlic, red bell peppers, snap peas and baby corn until softened. Add Shaoxing wine and allow the alcohol to evaporate.
Toss in noodles and noodle sauce together until well combined with the rest of the other ingredients. Serve and enjoy!
Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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