Singapore Noodles with Chicken
Ingredients
- • 200 g rice vermicelli noodles
- • 400 g chicken breast, thinly sliced
- • 45 ml vegetable oil
- • 2 item eggs, beaten
- • 200 g shrimp, peeled and deveined
- • 100 g char siu pork or ham, diced
- • 1 item bell pepper, julienned
- • 1 item onion, thinly sliced
- • 3 cloves garlic, minced
- • 15 g fresh ginger, minced
- • 15 g curry powder
- • 5 g turmeric powder
- • 30 ml soy sauce
- • 15 ml oyster sauce
- • 100 g bean sprouts
- • 3 item green onions, chopped
- • 1 sprinkle salt to taste
- • 1 sprinkle white pepper to taste
Instructions
- 1
Soak rice vermicelli in hot water for 5-7 minutes until soft but still firm. Drain and set aside.
- 2
Season chicken slices with a pinch of salt and white pepper. Set aside.
- 3
Heat 1 tablespoon oil in a large wok over high heat. Scramble the eggs quickly, break into pieces, and remove from wok.
- 4
Add another tablespoon of oil. Stir-fry chicken until just cooked through, about 2-3 minutes. Remove and set aside.
- 5
Add shrimp to the wok and cook until pink, about 2 minutes. Remove and set aside.
- 6
Heat remaining oil in the wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- 7
Add curry powder and turmeric, stirring quickly for 10 seconds to bloom the spices.
- 8
Add onion and bell pepper, stir-fry for 2 minutes until slightly softened.
- 9
Return chicken, shrimp, ham, and eggs to the wok. Toss to combine.
- 10
Add drained noodles, soy sauce, and oyster sauce. Using tongs or chopsticks, toss everything together for 2-3 minutes until noodles are heated through and evenly coated.
- 11
Add bean sprouts and half the green onions. Toss for another 30 seconds.
- 12
Taste and adjust seasoning with salt and white pepper as needed.
- 13
Transfer to serving platter and garnish with remaining green onions. Serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This vibrant stir-fry brings the bustling flavors of Singapore's hawker stalls right to your kitchen. Don't be intimidated by the ingredient list – once your mise en place is ready, this dish comes together quickly in a hot wok for an authentic, restaurant-quality meal at home."
