Quick & Easy Singapore Curry Noodles
Singapore Curry Noodles. Curry seasoned rice noodles stir fried with juicy savoury chicken and vegetables! Ready in 30 minutes.
Ingredients
- 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
Chicken Marinade
- 2 tbsp hoisin sauce
- 1 tbsp regular soy sauce
- ½ tsp cornstarch
Noodle Sauce:
- ¼ cup regular soy sauce
- 2 teaspoon curry powder yellow kind
- 1 teaspoon white granulated sugar
Instructions
- 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!
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Nutrition
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