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Singapore Noodles
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Singapore Noodles

Enjoy delicious Singapore noodles at home with this easy recipe. perfect for a week night dinner that the whole family will enjoy.
Prep Time20 mins
Cook Time10 mins
Servings: 6
Author: Marie Muccio

Ingredients

For the sauce

  • 2 tbsp soy sauce
  • 2 tbsp Chinese cooking wine
  • 2 tsp curry powder
  • ½ tsp sugar
  • ½ tsp white pepper

For the Stir-Fry

  • 100 grams dried vermicelli noodles
  • 3 tbsp peanut oil
  • 2 chicken breasts thinly sliced
  • 3 eggs lightly beaten
  • 1 onion diced
  • 4 garlic cloves thinly sliced
  • 1 tsp ginger grated
  • 1 red capsicum halved, seeds removed and sliced
  • 2 carrots grated
  • 1 cup sugar snap peas sliced on a diagonal
  • 2 spring onions trimmed, thinly sliced to serve
  • 1 lemon cut into wedges for serving

Instructions

  • Combine the Sauce ingredients in a small bowl and mix well. Set aside
  • Place vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside for later. reserve some of the cooking water.
  • Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the chicken and cook for 3-4 minutes or until cooked through. Remove and set aside.
  • Add 1tbs oil to the wok. Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice. set aside
  • Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
  • Add capsicum and carrot cook for 1 minute. Add noodles, sugar snap peas, egg and Sauce and a splash of cooking water. Toss until the sauce coats all the noodles about 1 to 2 minutes.
  • To serve, add generous amount to bowls and top with spring onion and lemon wedges.
    Singapore Noodles

Notes

have you made this recipe? don't forget to tag me on instagram @mrsfoodiemumma