Quick & Easy Singapore Curry Noodles
Chewy rice noodles stir fried with juicy chicken and fresh vegetables packed with curry flavors! These quick and easy Singapore Curry Noodles are ready in 30 minutes. They're restaurant quality saving you money. A great meal or main.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb rice vermicelli (dried kind)
- 1/2 lb skinless boneless chicken thighs (thinly sliced)
- 3 large eggs (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 cloves (minced)
- 2 tbsp Shaoxing wine (or Dry sherry wine / chicken broth)
- 2 tbsp vegetable oil (or any neutral oil)
- 2 tbsp hoisin sauce
- 1 tbsp regular soy sauce
- 1/2 tsp cornstarch (or potato starch)
- ¼ cup regular soy sauce
- 2 tsp curry powder (yellow kind )
- 1 tsp white granulated sugar (or cane sugar)
Instructions
- 1
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.
- 2
In another large bowl, marinate sliced chicken with marinade ingredients as listed above as you work on the next step.
- 3
In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- 4
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.
- 5
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.
- 6
Toss in noodles and noodle sauce together until incorporated with other ingredients. Serve and enjoy!