Description
This Quick & Easy Singapore Curry Noodles recipe is a vibrant and flavorful stir-fried dish combining tender chicken, fresh vegetables, and thin rice vermicelli noodles tossed in a fragrant yellow curry sauce. Ready in just 30 minutes, this dish offers a perfect balance of savory, sweet, and mildly spicy flavors inspired by Southeast Asian cuisine, making it an ideal weekday meal that’s both satisfying and simple to prepare.
Ingredients
Noodles
- 1/2 lb rice vermicelli (dried kind)
Protein
- 1/2 lb skinless boneless chicken thighs (thinly sliced)
- 3 large eggs (beaten)
Vegetables
- 1 red bell pepper (chopped)
- 1 small onion (chopped)
- 1 cup snap peas (or snow peas, ends removed)
- 1 cup baby corn (canned kind, drained)
- 4 garlic cloves (minced)
Marinade & Sauce
- 2 tbsp Shaoxing wine (or dry sherry wine / chicken broth)
- 2 tbsp vegetable oil (or any neutral oil)
- 2 tbsp hoisin sauce
- 1 tbsp regular soy sauce
- 1/2 tsp cornstarch (or potato starch)
- 1/4 cup regular soy sauce
- 2 tsp yellow curry powder
- 1 tsp white granulated sugar (or cane sugar)
Instructions
- Prepare the noodles: Place the dried rice vermicelli noodles in a large bowl and soak them in hot boiling water for 1 to 2 minutes until they become limp and slightly softened. Immediately strain the noodles and rinse under cold water to stop cooking and remove excess starch. Shake out any excess water and set aside.
- Marinate the chicken: In a separate large bowl, combine the thinly sliced chicken thighs with 1 tbsp soy sauce, 2 tbsp Shaoxing wine, and 1/2 tsp cornstarch. Mix well to coat and let it marinate briefly while preparing the sauce.
- Make the noodle sauce: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp hoisin sauce, 2 tsp yellow curry powder, and 1 tsp white granulated sugar until well combined. Set aside.
- Cook the chicken and eggs: Heat 2 tbsp vegetable oil in a large pan over medium heat. Add the marinated chicken and stir-fry until it’s about 75% cooked through. Push the chicken to one side of the pan, pour in the beaten eggs on the other side, and scramble them until just set. Mix the scrambled eggs and chicken together.
- Stir-fry the vegetables: Add chopped onion, minced garlic, chopped red bell pepper, snap peas, and baby corn to the pan. Stir-fry all the ingredients until the vegetables soften slightly, about 3 to 4 minutes. Pour in the Shaoxing wine to deglaze the pan and allow the alcohol to evaporate.
- Combine noodles and sauce: Add the soaked noodles and prepared curry sauce to the pan. Toss everything together thoroughly until the noodles are evenly coated with the sauce and the ingredients are well incorporated. Cook for an additional 1 to 2 minutes to warm through.
- Serve: Transfer the Singapore Curry Noodles to serving plates or a large serving dish. Enjoy immediately while hot.
Notes
- Use thin rice vermicelli for best texture; avoid over-soaking to prevent mushy noodles.
- Shaoxing wine can be substituted with dry sherry or chicken broth if unavailable.
- Adjust curry powder quantity to your preferred spice level.
- For a vegetarian version, substitute chicken with tofu and omit eggs.
- Drain canned baby corn well to avoid excess liquid in the stir-fry.
- Serve with a wedge of lime or chopped fresh cilantro for extra freshness if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Singaporean
