Description
Bring your favorite takeout home with these vibrant, flavor-packed Singapore Noodles. This quick stir-fry combines tender chicken, crisp vegetables, and springy rice vermicelli noodles all tossed in a warmly spiced curry sauce. It’s light yet filling, bold yet balanced, and ready in under 30 minutes—perfect for weeknight meals or impressing guests with minimal effort. Whether you’re after a quick dinner, easy noodle recipe, or a healthy stir-fry idea, this dish delivers satisfying results with every bite.
Ingredients
100 g rice vermicelli noodles
300 g chicken breast, thinly sliced
1 tablespoon curry powder
0.5 teaspoon turmeric
2 cloves garlic, minced
1 tablespoon ginger, minced
1 red bell pepper, thinly sliced
1 carrot, julienned
100 g snow peas or snap peas
2 tablespoons soy sauce
1 teaspoon sesame oil
2 eggs, optional
2 scallions, sliced
2 tablespoons chopped fresh cilantro
1 tablespoon neutral oil for cooking
Instructions
1. Place rice vermicelli in a bowl, pour boiling water over, soak 5–7 mins, drain and set aside.
2. In a hot wok or skillet, cook the sliced chicken with oil until golden and cooked through. Set aside.
3. If using eggs, scramble in the same pan and set aside with the chicken.
4. Add more oil, then stir-fry garlic, ginger, bell peppers, carrots, and snow peas for 2–3 minutes.
5. Return chicken and eggs to the pan. Add noodles, soy sauce, sesame oil, curry powder, and turmeric. Toss well for 2–3 minutes until heated through and evenly coated.
6. Garnish with scallions and cilantro. Serve hot.
Notes
You can substitute chicken with shrimp, tofu, or beef depending on preference.
Don’t over-soak the noodles—5–7 minutes is usually enough.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 115 mg