Quick & Easy Singapore Curry Noodles Recipe
Enjoy a quick and flavorful meal with these Singapore Curry Noodles—chewy rice vermicelli stir-fried with juicy marinated chicken, fresh vegetables, and a vibrant curry sauce. Ready in just 30 minutes, this Asian-inspired dish delivers restaurant-quality taste right in your kitchen, perfect for a satisfying main course.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese
Ingredients
Noodles
- ½ lb rice vermicelli dried kind
Chicken and Marinade
- ½ lb skinless boneless chicken thighs, thinly sliced
- 2 tbsp hoisin sauce
- 1 tbsp regular soy sauce
- ½ tsp cornstarch or potato starch
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, strained
- 4 garlic cloves, minced
Eggs
- 3 large eggs, beaten
Sauces and Liquids
- ¼ cup regular soy sauce (for noodle sauce)
- 2 tsp curry powder (yellow kind)
- 1 tsp white granulated sugar or cane sugar
- 2 tbsp chicken broth
- 2 tbsp vegetable oil or any neutral oil
Instructions
- Soak Noodles: In a large bowl, soak the rice vermicelli noodles in hot boiling water for 1-2 minutes until they are loosened, limp, and slightly softened. Immediately strain and rinse under cold water to remove excess starch and stop cooking. Shake off any excess water.
- Marinate Chicken: In another large bowl, combine the sliced chicken with hoisin sauce, soy sauce, and cornstarch. Mix well and set aside while preparing other ingredients.
- Prepare Noodle Sauce: In a small bowl, whisk together soy sauce, curry powder, and sugar until fully incorporated. Set aside.
- Cook Chicken and Eggs: Heat vegetable oil in a large pan or wok over medium heat. Add the marinated chicken and stir-fry until about 75% cooked through. Push the chicken to one side of the pan, then pour in the beaten eggs on the empty side. Scramble the eggs and once cooked, mix with the chicken and push to the side.
- Stir-Fry Vegetables: Add onions, minced garlic, red bell pepper, snap peas, and baby corn to the pan. Stir-fry until the vegetables are softened but still crisp, about 3-4 minutes. Pour in the chicken broth to keep everything moist and add flavor.
- Combine Noodles and Sauce: Add the drained noodles and the prepared noodle sauce into the pan. Toss everything together thoroughly to coat the noodles evenly and combine all ingredients well.
- Serve: Remove from heat and serve the Singapore Curry Noodles immediately while hot and flavorful. Enjoy your quick and satisfying meal!
Notes
- Soaking rice vermicelli for too long will make them mushy, so keep it brief.
- Adjust curry powder quantity based on your preferred spice level.
- Use fresh vegetables or substitute with frozen if unavailable.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Chicken breasts can be used instead of thighs but may be less juicy.
- This recipe can be doubled to serve more guests efficiently.
