Quick & Easy Singapore Curry Noodles
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
5
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Calories
372 kcal
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Course
Main Course
Quick & Easy Singapore Curry Noodles
Description
This recipe uses thin rice vermicelli softened briefly in boiling water to achieve a tender but not mushy texture. Thinly sliced, marinated chicken thigh is cooked until mostly done, then mixed with scrambled eggs, adding protein and texture variety. Vegetables such as chopped onion, garlic, red bell pepper, snap peas, and baby corn introduce freshness and crunch.
The dish is seasoned with a noodle sauce made from soy sauce, yellow curry powder, and sugar, imparting a gentle curry flavor with a touch of sweetness. Shaoxing wine adds subtle depth and aroma, cooked off during stir-frying. The components are tossed together at the end for even distribution of flavors.
Singapore Curry Noodles serve as a satisfying main dish with a balanced array of protein, vegetables, and softened noodles. The simple but flavorful sauce and colorful ingredients make it suitable for a quick lunch or dinner.
Ingredients
- ½ lb rice vermicelli dried kind
- ½ lb chicken thigh thinly sliced, skinless, boneless
- 3 large egg beaten
- 1 red bell pepper chopped
- 1 small onion chopped
- 1 cup snap peas or snow peas, ends removed
- 1 cup baby corn canned kind, strained
- 4 garlic minced, cloves
- 2 tbsp Shaoxing wine or Dry sherry wine / chicken broth
- 2 tablespoon vegetable oil or any neutral oil
Chicken Marinade
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce regular
- ½ tsp cornstarch or potato starch
Noodle Sauce
- ¼ cup soy sauce regular
- 2 teaspoon curry powder yellow kind
- 1 teaspoon granulated sugar or cane sugar, white
Instructions
- In a large bowl, soak vermicelli rice noodles in hot boiling water for 1-2 minutes max until noodles are loosened, limp and slightly softened. Strain immediately and rinse under cold water to remove excess water. Shake out any excess liquids.
- In another large bowl, marinate sliced chicken with marinade ingredients as listed above as you work on the next step.
- In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- Heat vegetable oil in a large pan on medium heat. Fry chicken until 75% cooked. Push to the side of the pan, pour in beaten eggs and scramble them. Then mix everything together and push to the side.
- Add onions, garlic, red bell peppers, snap peas and baby corn and stir fry until softened. Pour in Shaoxing wine and allow the alcohol to evaporate.
- Toss in noodles and noodle sauce together until incorporated with other ingredients. Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 19g | 38% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 155mg | 52% |
| Sodium | 1131mg | 47% |
| Potassium | 451mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1276IU | 26% |
| Vitamin C | 47mg | 52% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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