Ingredients

100 g (3.5 oz) dried vermicelli noodles (not glass noodles)

3 tbsp light soy sauce (or all-purpose soy, not dark soy)

3 tbsp Chinese cooking wine (Shaoxing wine)

3 tsp curry powder

1 tsp white sugar

1/2 tsp white pepper (substitute black pepper if needed)

150 g (5 oz) skinless boneless chicken thighs

1/4 tsp cooking salt or kosher salt

1/2 tsp curry powder

2 tbsp plain oil (canola, vegetable, or peanut)

2 eggs, whisked

100 g (3 oz) streaky bacon, chopped into small pieces

1/2 brown onion, finely sliced

3 garlic cloves, finely minced

1 red capsicum (bell pepper), deseeded and finely sliced

1 very heaped cup bean sprouts (or more leafy greens)

1 very heaped cup baby spinach (or other cookable leafy greens or more bean sprouts)

Instructions

Step 1: Mix the soy sauce, Chinese cooking wine, curry powder, white sugar, and white pepper in a small bowl or jug to make the sauce.

Step 2: In a separate bowl, season the chicken thighs with 1/4 tsp salt and 1/2 tsp curry powder. Toss to coat evenly.

Step 3: Prepare the vermicelli noodles according to the packet directions, usually soaking them in boiled water for 3 to 5 minutes. Drain well in a colander.

Step 4: Heat a small amount of oil in a large non-stick pan over medium-high heat. Pour in the whisked eggs in a swirl to create a thin omelette. When the surface sets (about 30 seconds), slide or flip the omelette onto a cutting board and let it cool. Roll it up tightly, then slice into 7mm (1/3 inch) strips to make egg ribbons. Separate the strips gently.

Step 5: In the same pan, heat the remaining oil over high heat. Add the chopped bacon and cook for 1 minute. Add the sliced onion and cook until soft and the bacon is lightly golden, about 2 minutes. Add the seasoned chicken and sear until the surface is browned. Then add the minced garlic and sliced capsicum, cooking for another 2 minutes until the chicken is fully cooked.

Step 6: Add the baby spinach, bean sprouts, and cooked noodles to the pan, followed by the prepared sauce. Using two spatulas, toss everything together for about 1 1/2 minutes until the noodles are well coated and slightly stained with the sauce. Expect some noodle breakage—it is normal.

Step 7: Gently toss through the egg ribbons just to distribute them evenly. Serve immediately for best flavor and texture.

Tips & Variations

Use all-purpose soy sauce instead of light soy if you prefer a smoother taste, but avoid dark soy sauce to keep the color bright.

Shaoxing wine adds authentic flavor; if unavailable, dry sherry is a good substitute.

Adjust the amount of curry powder to suit your spice preference.

For a vegetarian version, omit chicken and bacon and increase bean sprouts and greens or add tofu.

If vermicelli noodles are not available, thin rice noodles can be substituted but adjust soaking time accordingly.

FAQs

What is the difference between vermicelli and glass noodles?

Vermicelli noodles are thin rice noodles that are white and opaque, whereas glass noodles (also called cellophane noodles) are translucent and made from mung bean starch. This recipe specifically calls for vermicelli as the texture is different and better suited here.

Can I prepare this dish ahead of time?

Yes, you can prepare the sauce and chop ingredients ahead. Cook the noodles and chicken just before serving to keep the textures fresh and maintain the best flavor.