chicken singapore noodles
This is super-fast and easy and tastes great.
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- NOODLES
- 4 ounces vermicelli noodles
- SAUCE
- 3 tablespoons soy sauce
- 3 tablespoons Shaoxing wine
- 1 tablespoon yellow curry powder
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- CHICKEN
- 2 boneless skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon yellow curry powder
- STIR FRY AND ADD IN'S
- 2 tablespoons oil
- 2 large eggs
- 3 slices bacon, chopped into small pieces
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup bean sprouts
- 1/2 cup spinach
How To Make chicken singapore noodles
-
Step 1Mix the sauce ingredients together and set aside.
-
Step 2Cut the chicken into small pieces and season with salt and curry powder. Set aside.
-
Step 3Cook the noodles according to package directions and drain, and set aside.
-
Step 4Beat the eggs. Add some oil to a pan and swirl the eggs into the pan. Roll the cooked eggs into a cigar shape and set on a cutting board, and cut into chunks.
-
Step 5Add more oil to the pan and add the bacon, and cook for 2 minutes. Add the onions and cook 3 more minutes.
-
Step 6Add the chicken and cook until brown. Add the garlic and the bell pepper and stir for 2 more minutes.
-
Step 7Add the spinach, bean sprouts, noodles, and then the sauce. Cook, stirring to distribute the sauce. Toss in the eggs and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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