Singapore Curry Vermicelli (20-min. Recipe)
My 20 minute Singapore Curry Vermicelli Noodles! It is so delicious, quick and easy to make! Perfect for dinner and leftovers for lunch!
- 227 grams dried rice vermicelli noodles soaked in hot boiling water for 2 minutes
- 4 tbsp avocado oil
- 3 eggs lightly whisked
- 4 cloves garlic finely chopped
- 1 cup onion finely diced
- 1 red bell pepper cut into bite-sized pieces
- 1 cup baby corn optional
- 1 cup snap peas trimmed and sliced
- 2 tbsp dry sherry wine (optional)
- ¼ cup soy sauce
- 2 tsp curry powder mild
- 1 tsp sugar
- 3 pieces chicken thighs boneless skinless, sliced into bite size
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- ½ tsp corn starch
In a large bowl, soak your noodles in hot boiling water for 2 minutes max. Then rinse with cold water.
Marinade chicken in sauce. It doesn't have to be for long.
In a wok or pan set over high heat, add oil and chicken. Fry on both side until mostly cooked. Push them aside, pour in your whisked eggs. Allow it to cook and break the egg up into pieces.
Then add in red onion, garlic, red bell peppers, snap peas. Saute until soft. Then pour in your dry sherry. Allow the alcohol to evaporate.
Add in noodles, followed by curry powder, soy sauce, and sugar. Mix noodles until they are well coated in sauce for a minute. Serve and enjoy!
Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!
Calories: 516kcal | Carbohydrates: 75g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1347mg | Potassium: 448mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1552IU | Vitamin C: 60mg | Calcium: 69mg | Iron: 3mg