Description

Singapore Noodles are a quick dinner packed with tender chicken, thin rice noodles, crisp vegetables, and warm curry flavor in every bite. This easy recipe is perfect for busy weeknights when you need quick dinner ideas, easy dinner ideas, simple food ideas, and a fast homemade meal that tastes better than takeout.

Ingredients

8 ounces rice vermicelli noodles

1 pound boneless skinless chicken thighs, thinly sliced

2 tablespoons neutral oil

1 small yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 medium carrot, julienned

3 green onions, sliced

3 garlic cloves, minced

1 teaspoon grated fresh ginger

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon curry powder

1 teaspoon sesame oil

1 teaspoon brown sugar

1/2 teaspoon white pepper

1/4 teaspoon red pepper flakes

3 tablespoons chicken broth or water

1/4 teaspoon salt

2 tablespoons sliced green onions for garnish

1 lime, cut into wedges for serving

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Instructions

1. Soak the rice vermicelli noodles in warm water for 5 to 7 minutes until just tender, then drain well and set aside.

2. In a small bowl, whisk together the soy sauce, oyster sauce, curry powder, sesame oil, brown sugar, white pepper, and red pepper flakes.

3. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat.

4. Add the sliced chicken and cook for 4 to 5 minutes until browned and cooked through, then remove it to a plate.

5. Add the remaining 1 tablespoon of oil to the skillet.

6. Stir-fry the onion, bell pepper, carrot, green onions, garlic, and ginger for 2 to 3 minutes until slightly softened.

7. Add the drained noodles to the skillet and pour the sauce over the top.

8. Toss everything gently with tongs until the noodles are evenly coated.

9. Add the chicken back to the pan and toss to combine.

10. Pour in the chicken broth or water as needed to loosen the noodles.

11. Season with salt to taste and cook for 1 to 2 minutes more until everything is hot.

12. Garnish with sliced green onions and serve with lime wedges.

Notes

Do not over-soak the noodles or they can become too soft in the skillet.

Slice the chicken and vegetables thinly so everything cooks quickly and evenly.

Keep a small splash of broth or water nearby to loosen the noodles if they start sticking.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 780mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 29g
Cholesterol: 95mg