Description
Quick & Easy Singapore Curry Noodles feature chewy rice vermicelli stir-fried with juicy chicken slices, fresh vegetables, and a fragrant curry-flavored sauce. This dish combines bold spices with a colorful medley of snap peas, baby corn, and red bell peppers, delivering restaurant-quality flavors in just 30 minutes. Perfect for a satisfying weeknight meal or whenever you’re craving a delicious and speedy Asian-inspired noodle dish.
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)
Liquids & Sauces
- 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
- 1/4 cup regular soy sauce
Spices & Others
- 1/2 tsp cornstarch (or potato starch)
- 2 tsp curry powder (yellow kind)
- 1 tsp white granulated sugar (or cane sugar)
Instructions
- Soften Noodles: In a large bowl, soak rice vermicelli noodles in boiling hot water for 1-2 minutes until they become limp and slightly softened. Immediately strain and rinse under cold water to stop cooking and remove excess starch. Shake off any extra water.
- Marinate Chicken: In another large bowl, combine the thinly sliced chicken thighs with the marinade ingredients (hoisin sauce, soy sauce, cornstarch, curry powder, sugar) and mix well to coat evenly. Let it marinate briefly while preparing other ingredients.
- Prepare Noodle Sauce: In a small bowl, mix together the remaining soy sauce, Shaoxing wine, and any remaining marinade liquid to create the noodle sauce. Set aside.
- Cook Chicken and Eggs: Heat vegetable oil in a large pan or wok over medium heat. Add the marinated chicken and stir-fry until about 75% cooked through. Push the chicken to one side of the pan. Pour in the beaten eggs on the other side and scramble them gently until just set. Mix the eggs and chicken together and move aside.
- Stir-Fry Vegetables: Add chopped onion, minced garlic, red bell pepper, snap peas, and baby corn to the pan. Stir-fry until the vegetables are softened but still crisp. Pour in the Shaoxing wine and allow it to cook off, evaporating the alcohol and enhancing flavor.
- Combine Noodles and Sauce: Add the drained rice vermicelli noodles to the pan along with the prepared noodle sauce. Toss everything together thoroughly to coat the noodles and distribute all ingredients evenly. Stir-fry for another 1-2 minutes until heated through.
- Serve: Remove from heat and serve the Singapore Curry Noodles hot. Enjoy this flavorful, colorful, and quick meal!
Notes
- The rice vermicelli noodles should be soaked very briefly to avoid over-softening, which helps maintain their signature chewy texture after stir-frying.
- Using boneless skinless chicken thighs offers juiciness and tenderness that complements the dish’s texture.
- Shaoxing wine adds authentic depth but can be substituted with dry sherry or chicken broth if unavailable.
- This dish can be customized with additional vegetables like bell peppers or carrots to your preference.
- Ensure to stir-fry on medium heat for even cooking without burning the spices or vegetables.
- For a spicier kick, add chili flakes or fresh chopped chilies during stir-frying.
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
