PERFECT SINGAPORE NOODLES - BETTER THAN TAKEOUT

Ingredients

• 200 g Rice Vermicelli (thin rice noodles, soak until separated)
• 300 g Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 200 g King Prawns (peeled and deveined, medium size)
• 2 pieces Eggs (beaten)
• 3 stalks Spring Onions (chopped, for garnish)
• 1 medium Yellow Bell Pepper (thinly sliced)
• 1 medium Red Bell Pepper (thinly sliced)
• 1 large Carrot (julienned)
• 1 medium Onion (chopped)
• 1 tbsp Garlic Paste (can substitute with freshly minced garlic)
• 1 tbsp Sesame Oil (light sesame oil)
• 3 tbsp Vegetable Oil (for stir‑frying)
• 2 tbsp Light Soy Sauce (low‑sodium preferred)
• 1 tbsp Dark Soy Sauce (adds color and depth)
• 1 tbsp Chinese Cooking Wine (Shaoxing wine)
• 1 tsp Curry Powder (mild, aromatic)
• 0.5 tsp Chili Flakes (adjust to taste)
• 0.5 tsp Black Pepper (ground)
• 1 tsp Salt (to taste)
• 0.5 tsp Onion Powder (optional)
• 0.5 tsp Garlic Powder (optional)
• 0.5 tsp Chili Powder (optional)
• 0.25 tsp Cumin Powder (interpreted from "burning cubes")

Instructions

1. Soak the Vermicelli

   Place the rice vermicelli in a heat‑proof bowl, pour hot water over it and stir until the strands begin to separate. Let soak for 3 minutes, then drain in a colander and rinse immediately with cold water to stop cooking.

   Time: PT4M

2. Prepare the Curry Slurry

   In a small bowl combine sesame oil, light soy sauce, dark soy sauce, Chinese cooking wine, onion powder, curry powder, chili flakes, black pepper, salt, garlic powder, chili powder, and cumin powder. Mix thoroughly and set aside.

   Time: PT5M

3. Marinate the Chicken

   In a bowl toss the chicken pieces with black pepper, salt, chili powder, garlic powder, onion powder, and cumin powder. Mix well and let sit for 30 minutes at room temperature.

   Time: PT5M

4. Scramble the Eggs

   Heat 1 tbsp vegetable oil in the wok over medium heat. Pour in the beaten eggs, add a pinch of salt, and scramble until just set. Transfer to a bowl and set aside.

   Time: PT4M

5. Cook the Chicken

   Add another 1 tbsp vegetable oil to the wok, increase to medium‑high heat, and stir‑fry the marinated chicken for 8‑10 minutes until browned and cooked through.

   Time: PT10M

6. Sauté Garlic Paste

   Push the chicken to one side, add 1 tbsp vegetable oil if needed, then add the garlic paste. Fry for about 2 minutes until fragrant, being careful not to let it burn.

   Time: PT2M

7. Cook the Prawns

   Add the king prawns to the wok, season with a pinch of salt and black pepper, and stir‑fry for 3‑4 minutes until they turn pink and are just cooked. Remove and set aside with the chicken.

   Time: PT4M

8. Sauté Onions

   Add a splash of vegetable oil if the pan is dry, then add the chopped onion (or shallots). Stir‑fry for 2‑3 minutes until translucent.

   Time: PT3M

9. Stir‑Fry the Vegetables

   Add the julienned carrot, yellow bell pepper, and red bell pepper. Toss quickly over high heat for about 3 minutes until just tender but still crisp.

   Time: PT3M

10. Combine Slurry and Vermicelli

    Pour the prepared curry slurry over the vegetables, then add the soaked vermicelli. Toss vigorously for 5 minutes, breaking any long strands, until everything is evenly coated.

    Time: PT5M

11. Add Proteins and Finish

    Return the cooked chicken, prawns, scrambled egg, and the reserved chopped spring onions to the wok. Mix thoroughly and let the whole dish simmer for 2 minutes so flavors meld.

    Time: PT3M

12. Garnish and Serve

    Transfer the Singapore Noodles to a serving plate, garnish with additional spring onion slices if desired, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g