Singapore Noodles

Name: Singapore Noodles
Prep time: 15 min
Cook time: 10 min
Yield: 4 to 6 servings
Cuisine: Thai Menu
Ingredients: Chicken Thigh — 300 g; Curry Powder — 1 tbsp; Salt — ½ tsp; Light Soy Sauce — 60 ml; Chinese Cooking Wine — 1 tbsp; Curry Powder — 1 tbsp; Pepper — ¼ tsp; Sugar — 1 tsp; Rice Vermicelli — 250 g; Eggs — 2; Bacon — 100 g; Onion — 1; Red Bell Pepper — 1; Baby Spinach — 100 g; Bean Sprouts — 100 g

This easy Singapore vermicelli noodle stir-fry is a colourful and fragrant classic, featuring thin rice noodles tossed with tender chicken, crispy bacon, and a medley of fresh vegetables. Seasoned with a vibrant, curry-infused sauce, this dish offers a wonderful combination of textures and flavours that is quick enough for a weeknight dinner yet impressive enough for a casual weekend feast with family or friends.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 4 to 6

Notes:

Rice vermicelli noodles should be soaked in boiling water for approximately 10 minutes or until al dente to ensure they do not become mushy during the stir-fry process.

Thinly slicing the onions and red bell pepper is key to achieving a uniform texture that cooks evenly alongside the delicate vermicelli.

If you prefer a milder curry flavour, you can adjust the amount of curry powder to suit your personal palate while maintaining the other aromatics.

The egg garnish, made by cooking beaten eggs into a thin omelette and slicing it into strips, adds a beautiful, traditional finishing touch to the dish.

This recipe is highly versatile, allowing you to easily swap the chicken for prawns or tofu, or add extra vegetables like bok choy depending on what you have in your fridge.

Prepare Rice Vermicelli
Place the rice vermicelli in a heatproof bowl, cover with boiling water, let it soak for 10 minutes until tender, then drain and set aside.

Cook Egg Garnish
Beat the eggs, pour into a lightly oiled pan, cook as a thin omelette, remove, roll up, and slice into thin strips.

Sauté Aromatics and Protein
In a large pan or wok, heat oil and fry the bacon and onion until fragrant, then add the seasoned chicken and cook until fully browned.

Stir-fry Vegetables
Add the sliced red bell pepper to the pan and stir-fry for 1 minute until tender yet slightly crisp.

Combine Noodles and Sauce
Add the soaked vermicelli, baby spinach, bean sprouts, and the prepared curry sauce mixture to the pan.

Toss and Serve
Toss all ingredients together over high heat until everything is evenly coated and the greens have wilted, then garnish with the prepared egg strips and serve.