Name: Easy Singapore Chicken Vermicelli Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Ingredients: 100 g/3.5 oz dried vermicelli noodles (not glass noodles); Singapore noodles sauce:; 3 tbsp light soy sauce , or all-purpose soy (not dark soy) (Note 1); 3 tbsp Chinese cooking wine (Shaoxing wine, Note 2); 3 tsp curry powder (Note 3); 1 tsp white sugar; 1/2 tsp white pepper (sub black pepper); Chicken:; 150g/ 5 oz skinless boneless chicken thighs (sub breast or tenderloin), cut in half lengthways then finely sliced into 5mm / 1/5″ strips; 1/4 tsp cooking salt / kosher salt; 1/2 tsp curry powder (Note 3); Stir fry add-ins:; 2 tbsp plain oil (canola, veg, peanut); 2 eggs , whisked; 100g/3 oz streaky bacon , chopped into small pieces; 1/2 brown onion , finely sliced; 3 garlic cloves , finely minced; 1 red capsicum (bell pepper), deseeded and finely sliced; 1 very heaped cup bean sprouts (or more leafy greens); 1 very heaped cup baby spinach (or other cook-able leafy greens or more bean sprouts)

1. Soy sauce – Use either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here.

2. Chinese cooking wine(“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian noodles. Without, the flavour is missing something. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic substitute – 1/3 cup (80 ml) low sodium chicken stock. Except to toss the noodles for an extra minute or two.

3. Curry powder – Just the regular stuff you get from grocery stores, like Clives and Keens (Australian brands). Avoid hot – unless you want the heat!

4. Leftovers will keep for 3 days in the fridge. Not suitable for freezing.

Nutrition per serving.

Easy Singapore Chicken Vermicelli Noodles

Ingredients

Singapore Noodles Sauce

Chicken

Stir Fry Add-ins

Steps

Notes

Nutrition Facts