SINGAPORE NOODLES | 星洲米粉 | STIR FRIED NOODLES | CHICKEN SINGAPORE NOODLES | SUPER EASY DELICIOUS

rice vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more affordable.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while thighs are often less expensive.

curry powder

🥗Healthier: turmeric and cumin

💰Cheaper: curry paste

Turmeric and cumin provide similar flavors with health benefits, while curry paste is often cheaper.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is a budget-friendly alternative.

Marinate the chicken with baking soda, salt, white pepper, and oil for 10 to 15 minutes.

Make the stir-fry sauce by mixing cooking wine, soy sauce, oyster sauce, curry powder, and sugar.

Beat the eggs and set aside.

Boil water and cook the rice noodles for 5 to 8 minutes until soft, then rinse if desired.

Drizzle 2 teaspoons of cooking oil in a skillet and pour in the beaten eggs, breaking them into big pieces and removing them once cooked.

Drizzle another 2 teaspoons of cooking oil, add the marinated chicken, and cook until it changes color, then remove from the skillet.

Add more oil, toss in garlic and ginger, and stir-fry the vegetables until the onion is translucent.

Add the eggs and chicken back to the skillet, pour in the sauce, and add the cooked noodles, mixing everything together.

Add green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens