Easy Singapore Chicken Vermicelli Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Servings
3 people
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Calories
517 kcal
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Course
Main Course
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Cuisine
Asian
Easy Singapore Chicken Vermicelli Noodles
Description
This recipe uses dried vermicelli noodles soaked until tender and combined with stir-fried chicken strips seasoned with salt and curry powder. The chicken is cooked alongside streaky bacon, onion, garlic, and red capsicum, producing layers of flavor. A small omelette made into thin egg ribbons is incorporated for texture and protein. Baby spinach and bean sprouts add freshness and slight crunch.
The sauce is a mixture of light soy sauce, Chinese Shaoxing wine, curry powder, sugar, and white pepper. This combination is classic for Singapore-style noodles, bringing earthy warmth and subtle sweetness. High heat stir-frying helps seal in flavors while keeping the vegetables vibrant. The bacon contributes a smoky richness.
This noodle dish can be enjoyed as a main meal and is versatile enough to accommodate substitutions in protein or greens. It keeps well refrigerated for a few days but is not recommended for freezing. Proper soy sauce choice impacts flavor; light or all-purpose soy is preferred over dark for balanced color and taste.
Ingredients
- 100 g/3.5 oz vermicelli noodles not glass noodles, dried
Singapore noodles sauce:
- 3 tbsp soy sauce or all-purpose soy (not dark soy) (Note 1, light
- 3 tbsp Chinese cooking wine (Shaoxing wine, Note 2)
- 3 tsp curry powder (Note 3)
- 1 tsp white sugar
- 1/2 tsp white pepper (sub black pepper)
Chicken:
- 150g/ 5 oz chicken thigh sub breast or tenderloin), cut in half lengthways then finely sliced into 5mm / 1/5" strips, skinless, boneless
- 1/4 tsp kosher salt or cooking salt
- 1/2 tsp curry powder (Note 3)
Stir fry add-ins:
- 2 tbsp cooking oil canola, veg, peanut, plain
- 2 egg whisked
- 100g/3 oz streaky bacon , chopped into small pieces
- 1/2 brown onion , finely sliced
- 3 garlic finely minced, cloves
- 1 red bell pepper bell pepper), deseeded and finely sliced, red capsicum
- 1 very heaped cup bean sprout or more leafy greens
- 1 very heaped cup baby spinach (or other cook-able leafy greens or more bean sprouts)
Instructions
- Sauce - Mix the sauce in a small bowl or jug.
- Season chicken - Toss the seasoned chicken ingredients in a bowl.
- Prepare noodles per the packet directions then drain in a colander (usually says to soak in boiled water for 3 - 5 minutes).
- Egg ribbons - Heat a small amount of the oil in a large non stick pan over medium high heat. Pour the egg in a swirl to make a thin omelette. Once the surface is set (literally 30 seconds), slide or flip it onto a cutting board. Cool so you can handle it, roll it up into a cigar then cut into 7mm / 1/3" strips. Separate. Voila! Egg ribbons!
- Stir-fry - Heat the remaining oil in the same pan over high heat. Add the bacon and cook for 1 minute. Add the onion and cook until it starts to wilt and the bacon is light golden (about 2 minutes). Add the chicken and cook until the surface is seared. Then add the garlic and capsicum and cook for another 2 minutes until the chicken is cooked.
- Noodles - Add (in this order) the baby spinach, bean sprouts, noodles then sauce. Using 2 spatulas, toss well for 1 1/2 minutes or until the sauce stains the noodles. There will be noodle breakage - that's normal.
- Finish - Toss through the egg ribbons (gently, just to disperse) then serve immediately!
Notes
- Choose light or all-purpose soy sauce to avoid overpowering flavors and dark color.
- Shaoxing wine enhances authenticity; substitute with mirin, cooking sake, dry sherry, or low sodium chicken stock for a non-alcoholic option.
- Curry powder should be mild and from common brands; avoid hot blends unless extra spice is desired.
- Leftovers store up to 3 days in the fridge; freezing is not recommended due to texture changes.
- Nutrition information is provided per serving for reference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517cal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 23g | 46% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 179mg | 60% |
| Sodium | 1587mg | 66% |
| Potassium | 591mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3018IU | 60% |
| Vitamin C | 63mg | 70% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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