Singapore Noodles
Singapore noodles or Singapore rice noodles are made of noodles, curry powder, chicken, shrimp and veggies. This is the best Singapore noodle recipe ever!
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 oz. rice sticks (rice vermicelli)
- 4 oz. boneless and skinless chicken breast (cut into thin strips)
- ½ teaspoon cornstarch
- 2 tablespoons oil
- 2 cloves garlic minced
- 4 oz. onion ((1/2))
- 2 oz. red bell pepper
- 6 oz. shrimp (shelled and deveined )
- 2 eggs (lightly beaten)
- 6 oz. bean sprout
- 3 stalks scallion (cut into two-inch lengths)
- 1 tablespoon oyster sauce
- 2 tablespoons curry powder
- 1 ½ tablespoons soy sauce
- ½ tablespoon sugar
- ¾ cup water
Instructions
- 1
Soak the rice sticks (rice vermicelli) in warm water for 20-30 minutes, or until they become soft. Drain in a colander.
- 2
Coat the chicken with cornstarch and set aside. In a small bowl, mix all the ingredients for the sauce and set aside.
- 3
Heat the oil in a wok or skillet over high heat. Add the garlic, onion, and bell peppers, and stir-fry until aromatic. Add the chicken and shrimp, and stir-fry until they change color. Add the rice sticks and stir to combine well with all the ingredients for about 1 minute.
- 4
Use the spatula to push the noodles to one side of the wok or skillet. Add the eggs and let them cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, then add the bean sprouts, sauce, and scallions. Stir continuously until everything is well combined.
- 5
Turn off the heat and serve the noodles immediately.