Singapore noodles with chicken recipes by Chef Chang. He will teach you a professional way.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

Soak rice vermicelli in warm water until softened, about 10 minutes.

Drain and set aside the softened noodles.

Slice chicken breast into thin strips.

Heat oil in a large skillet or wok over medium-high heat until shimmering.

Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.

Remove chicken from skillet and set aside.

In the same skillet, add onion, bell peppers, and carrots; stir-fry until tender, about 3-4 minutes.

Add garlic and ginger; cook until fragrant, about 1 minute.

Stir in curry powder and cook for another minute to release the flavors.

Add the cooked chicken back to the skillet along with the drained noodles.

Pour in soy sauce and coconut milk; toss to combine and heat through, about 2-3 minutes.

Add bean sprouts and peas; stir-fry for another minute until heated.

Season with salt and black pepper to taste.

Garnish with chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens