Description
Quick & Easy Singapore Curry Noodles are a flavorful dish featuring chewy rice vermicelli stir-fried with juicy chicken thighs, fresh vegetables, and a fragrant curry sauce. Ready in just 30 minutes, this recipe brings restaurant-quality flavors to your table with minimal effort, making it a perfect weeknight meal option.
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)
Sauces & Seasonings
- 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
- Soak Noodles: In a large bowl, soak the rice vermicelli noodles in hot boiling water for 1-2 minutes until loosened, limp, and slightly softened. Immediately strain and rinse under cold water to stop cooking and remove excess starch. Shake out any excess water.
- Marinate Chicken: In another large bowl, combine the thinly sliced chicken thighs with 1 tbsp soy sauce, 1/2 tsp cornstarch, and 1 tbsp Shaoxing wine or dry sherry. Set aside to marinate while preparing other ingredients.
- Prepare Noodle Sauce: In a small bowl, mix together 2 tbsp hoisin sauce, 1/4 cup soy sauce, 2 tsp curry powder, and 1 tsp sugar. Set aside.
- Cook Chicken and Eggs: Heat 2 tbsp vegetable oil in a large pan over medium heat. Add the marinated chicken and fry until about 75% cooked through. Push the chicken to the side of the pan, pour in beaten eggs, and scramble them gently. Once eggs begin to set, mix with the chicken and push to the side again.
- Stir-fry Vegetables: Add chopped onions, minced garlic, red bell pepper, snap peas, and baby corn into the pan. Stir-fry the vegetables until they become tender and slightly softened.
- Deglaze with Shaoxing Wine: Pour in the remaining 1 tbsp Shaoxing wine to the pan and allow the alcohol to evaporate, stirring to incorporate flavors.
- Combine and Stir-fry: Add the soaked noodles and the prepared noodle sauce into the pan. Toss everything together thoroughly, ensuring the noodles are well coated with sauce and mixed evenly with chicken and vegetables.
- Serve: Remove from heat and serve immediately for a delicious and satisfying meal.
Notes
- This dish features chewy rice noodles stir-fried with juicy chicken and colorful fresh vegetables bursting with curry flavor.
- Ready in just 30 minutes, it’s a perfect quick weeknight dinner.
- A restaurant-quality meal that saves both time and money.
- Feel free to swap vegetables according to season or preference.
- Adjust spice level by increasing or decreasing curry powder.
Nutrition
- Serving Size: 1 serving
- Calories: 372 kcal
- 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
