Description
Quick and easy Singapore Curry Noodles featuring chewy rice vermicelli stir-fried with juicy chicken, fresh vegetables, and a fragrant curry sauce. This vibrant dish is ready in just 30 minutes, offering restaurant-quality flavors at home, perfect for a satisfying main meal.
Ingredients
Scale
Noodles
- 1/2 lb rice vermicelli (dried kind)
Protein
- 1/2 lb skinless boneless chicken thighs (thinly sliced)
- 3 large eggs (beaten)
Vegetables
- 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)
Marinade and Sauce
- 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)
- 1/4 cup regular soy sauce
- 2 tsp curry powder (yellow kind)
- 1 tsp white granulated sugar (or cane sugar)
Instructions
- Prepare the noodles: In a large bowl, soak the rice vermicelli noodles in hot boiling water for 1-2 minutes until they become loosened, limp, and slightly softened. Immediately strain and rinse under cold water to stop the cooking process and remove excess starch. Shake out any remaining water.
- Marinate the chicken: In another large bowl, combine the thinly sliced chicken thighs with 1 tablespoon soy sauce, 1/2 teaspoon cornstarch, and 1 tablespoon Shaoxing wine. Mix well and set aside while preparing other ingredients.
- Make the noodle sauce: In a small bowl, whisk together 2 tablespoons hoisin sauce, 1/4 cup soy sauce, 2 teaspoons curry powder, and 1 teaspoon sugar. Set aside.
- Cook the chicken and eggs: Heat 2 tablespoons vegetable oil in a large pan or wok over medium heat. Add marinated chicken and stir-fry until about 75% cooked through. Push the chicken to one side of the pan, pour in the beaten eggs, and scramble them gently. Once cooked, mix the eggs with the chicken and push to the side.
- Stir-fry the vegetables: Add chopped onions, minced garlic, red bell pepper, snap peas, and baby corn to the pan. Stir-fry until the vegetables soften but retain some crunch. Pour in 2 tablespoons Shaoxing wine and allow the alcohol to evaporate, enhancing the flavor.
- Combine noodles and sauce: Add the drained vermicelli noodles to the pan along with the prepared noodle sauce. Toss everything together thoroughly until noodles and ingredients are well incorporated and heated through. Serve immediately and enjoy!
Notes
- The rice vermicelli noodles cook quickly so avoid over-soaking to prevent mushiness.
- Shaoxing wine adds authentic flavor but can be substituted with dry sherry or chicken broth if unavailable.
- Use thinly sliced chicken thighs for juicier, tender results.
- Adjust the amount of curry powder to your preferred spice level.
- This dish can be made vegetarian by substituting tofu for chicken and using vegetable broth instead of Shaoxing wine.
- Best served hot immediately after cooking for optimal texture and taste.
Nutrition
- Serving Size: 1 serving
- Calories: 372
- Sugar: 8 g
- Sodium: 1131 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.02 g
- Carbohydrates: 59 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 155 mg
