- 3 tbsp Sesame oil
- 2 Boneless chicken breasts
- 1 8 ounce package Rice vermicelli noodles 1 (8-ounce) package
- 2 cups Baby boy choy
- 3 Carrots
- 1 tbsp Ginger
- 2 Eggs
- 1 tbsp Shaoxing wine
- 4 cloves Garlic
- 1/2 large Onion
- 3 tbsp Curry powder
- 2 tbsp Soya sauce
- 1/2 tsp Minced Red Chili Paste
- 1 tbsp Oyster sauce
- Pepper and Salt to taste
Hello Singapore! I just love Singapore Noodles, This dish, despite its name was not created in Singapore! Confusing eh? Well not really, since Singapore is known to be the hub of many cultures, many of their dishes today have been influenced by many different types of foreigners over the centuries. And so today you can find many different types of dishes eaten in Singapore. These noodles however are well known worldwide, and are eaten by all types of people. Some like them with meat such as shrimp, chicken, pork or beef. And others like it purely vegetarian, which is good also. This dish is also very easy to prepare and can be ready to serve in under 30 minutes. I used to order this often from my local chinese restaurant, now I make it myself. Singapore noodles are made with vermicelli rice noodles, chicken breasts and seasoned with curry powder, and some other popular asian sauces so follow along.
You will want to start with sauteing the chicken first, and meanwhile soaking the vermicelli noodles around the same time. Preparing the vegetables ahead of time, and setting aside when you’re ready to make the dish. The fantastic flavors of this dish is what has made it so popular all across singapore and now internationally. The balance of flavors is so good here, and even though we are adding minced red chili paste for a little heat. You will hardly notice it since the balance of the other flavors mellows it out nicely, so don’t be afraid to add that heat.
There is a fast food chain that has popped up across the Country that serves these Singapore noodles in a jiffy. I get a craving for them ever so often, and had to learn to make it myself! These taste exactly like the ones I used to order, however I like to add more protein and vegetables to mine, ahhhh the benefit of home cooking. You can make this with beef, tofu or chicken if you prefer, or just vegetables it tastes just as good either way, I hope you give it a try. There really isn’t much too it!
Feel like adding shrimp, go ahead it’s your dinner after all!
I don’t know about you but this vegetable mixture is perfect, some people like to add red peppers so wrong if you ask me. This is one of my favorite dishes, healthy too!
Bubba says, the varieties of vermicelli rice noodles are endless. These are the kind we like to use, which are ideal for stir fries, soups or salads.
To make the Singapour Noodles
- Place the vermicelli rice noodles in a large pot and cover with hot water, let is soak for 10 minutes till soft.
- Drain in a colander and set aside.
- Wash your bok choy, bean sprouts, carrots, onion, garlic, and ginger. Julienne the carrots carefully with a knife and chop the remaining vegetables then set aside.
- Dice your chicken breasts into bite sized pieces, then add your sesame oil into a large pan or wok.
- Add some salt for taste and saute till the chicken is just cooked.
- Add 2 tbsp of curry, chopped onion, ginger, garlic sauteing for another 3 minutes all together.
- Remove everything from heat and set aside.
- Scramble the eggs then set ontop the cooked chicken mixture.
- Add the bok choy, julienned carrots into the pan/wok and add the shaoxing wine, minced red chili paste, 1 tbsp the remaining curry, and stir fry till all the vegetables are soft yet crispy.
- Add in the bean sprouts, soya sauce, oyster sauce and saute for 5 minutes then serve.
You may want to add more soya sauce near the end, stir everything together well and taste before adjusting the flavor. Looking for some added heat? Simply add in more of the minced chili paste, but be careful you only want a little more, it’s hot stuff.
Note: You can make this with beef, chinese pork, chicken if you prefer or just vegetables.
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