Singapore Noodles with Chicken
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.
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."
