Singapore Noodles: Dry Rice Noodles with Curry and Chicken!
Definitely one of our Favorite Stir Fry Noodle dishes!
Recipe:
Singapore Noodles
Sauce:
1 tablespoon Chinese cooking wine
1 teaspoon sesame oil
1 teaspoon of fish sauce
1 teaspoon soy sauce (you can use gluten free soy sauce if you want to make the dish gluten free)
1 teaspoon sugar (or honey)
Mix and set aside.
Ingredients:
8-10 ounces chicken, pork, or tofu, cut into slices and pat dry. (If you use shrimp, leave it whole)
¼ salt
Pinch of black Pepper
¼-1/2 onions, thinly sliced
½-1 cup carrots, julienned
½-1 red bell pepper, thinly sliced
1-2 cups snow peas (optional-boy choy, cabbage)
4 garlic cloves, roughly chopped
2-3 eggs, beaten
3-6 dried red chilis
1 tablespoon curry powder (madras curry)
½ teaspoon turmeric
½-1 teaspoon salt
4-5 ounces vermicelli rice noodles
Vegetable oil
Instructions:
Place dry noodles in large bowl. Pour boiling water onto noodles. Let stand for about 3-4 minutes (or until al-dente). Drain and remove as much water as you can. Cut noodles. Fluff with fork. Set aside.
In wok or large pan, heat 1-2 tablespoons oil and add ¼ teaspoon salt and cracked black pepper. When it’s hot, add chicken and stir-fry. Remove chicken and place on plate lined with paper towel.
In same pan, add onions and stir fry for about 2-3 minutes or until slightly wilted and fragrant. Add carrots, red pepper, snow peas and garlic. Stir fry for about 1-2 minutes or until just wilted. Make a well in the center and add oil. Pour beaten eggs and slightly scramble. Mix with the vegetables. Set aside.
Add 1-2 teaspoons oil to pan. Add cooked noodles and dried chilies. Stir fry for about 2-3 minutes. Add chicken and vegetables. Mix well. Add curry powder, turmeric, and salt. Stir fry until well incorporated. Add sauce and mix well. Adjust seasoning as you see fit.
Serve hot and enjoy!
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