Description
Easy Singapore Chicken Vermicelli Noodles is a vibrant and flavorful stir-fried dish featuring tender chicken thighs, crisp vegetables, and fragrant curry-seasoned vermicelli noodles. This simple yet delicious recipe combines the perfect balance of savory soy sauce, aromatic curry powder, and fresh ingredients for a quick and satisfying meal.
Ingredients
Scale
Sauce
- 3 tbsp light soy sauce (or all-purpose soy sauce, not dark soy)
- 3 tbsp Chinese cooking wine (Shaoxing wine)
- 3 tsp curry powder
- 1 tsp white sugar
- 1/2 tsp white pepper (can substitute black pepper)
Chicken
- 150 g / 5 oz skinless boneless chicken thighs
- 1/4 tsp cooking salt / kosher salt
- 1/2 tsp curry powder
Other Ingredients
- 100 g / 3.5 oz dried vermicelli noodles (not glass noodles)
- 2 tbsp plain oil (canola, vegetable, 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
- Prepare the Sauce: In a small bowl or jug, mix together the light soy sauce, Chinese cooking wine, curry powder, white sugar, and white pepper to create the flavorful sauce base for the noodles.
- Season the Chicken: Combine the chicken thighs with salt and additional curry powder in a bowl. Toss to evenly coat the chicken pieces, allowing them to absorb the spices.
- Prepare the Noodles: Soak the dried vermicelli noodles in boiled water as directed on the packet, usually for 3 to 5 minutes, until softened. Drain the noodles thoroughly in a colander to remove excess water.
- Make Egg Ribbons: Heat a small amount of oil in a large non-stick pan over medium-high heat. Pour in the whisked eggs in a circular motion to form a thin omelette. When the surface is set (about 30 seconds), slide or flip the omelette onto a cutting board. Allow it to cool, then roll it up tightly like a cigar and slice into 7mm (1/3 inch) strips. Gently separate to create delicate egg ribbons.
- Stir-fry the Ingredients: In the same pan, heat the remaining oil over high heat. Add the chopped bacon and cook for 1 minute until it starts to render fat. Add the sliced onion and cook until it softens and the bacon turns light golden, about 2 minutes. Add the seasoned chicken and sear until the surface is browned. Then add minced garlic and sliced capsicum, cooking for another 2 minutes until the chicken is fully cooked.
- Add Noodles and Sauce: To the pan, add the baby spinach followed by the bean sprouts, soaked noodles, and prepared sauce. Using two spatulas, toss and stir vigorously for 1 1/2 minutes until the sauce evenly coats the noodles and ingredients. Expect some noodle breakage which is normal.
- Finish and Serve: Gently fold in the egg ribbons to distribute them throughout the dish without breaking them up. Serve the Singapore Chicken Vermicelli Noodles immediately while hot and flavorful.
Notes
- Use light soy sauce for a balanced flavor; dark soy sauce will alter the color and taste.
- Shoaxing cooking wine adds depth, but it can be substituted with dry sherry if unavailable.
- Adjust the curry powder to your preferred spice level.
- Soaking the vermicelli noodles correctly prevents them from becoming mushy during stir-frying.
- Egg ribbons add a delicate texture contrast; do not overcook the omelette to keep them soft.
- Stir-frying on high heat ensures a quick cook and preserves the vegetables’ crispness.
- Variations: You can add other vegetables like shredded carrots, snow peas, or scallions to enhance flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Singaporean
Keywords: Singapore chicken vermicelli noodles, curry noodles, stir-fry chicken noodles, easy Asian noodles recipe
