Singapore Noodles: Curry Stir Fried Noodles with Chicken - Better Audio

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option while chicken is often less expensive.

curry powder

🥗Healthier: homemade curry spice blend

💰Cheaper: turmeric

A homemade blend can reduce additives and costs.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

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

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

Prepare the sauce by mixing chinese cooking wine, sesame oil, soy sauce, fish sauce, and sugar in a mixing bowl; set aside.

Prep the vegetables: chop carrots, onions, red bell pepper, and sugar snap peas; roughly chop garlic; scramble eggs.

Pour boiling water over rice vermicelli noodles and let sit for 3-4 minutes until al dente; strain and cut noodles with kitchen scissors.

Heat vegetable oil in a large frying pan over medium-high heat; add chicken, salt, and black pepper; stir-fry for about 3 minutes until cooked; set aside on a plate lined with paper towel.

In the same pan, stir-fry onions for 2-3 minutes until wilted; add carrots, sugar snap peas, red bell pepper, and garlic; stir-fry until vegetables are vibrant and slightly crunchy.

Create a well in the center of the pan, add a little oil, and scramble the two eggs; mix with the vegetables once cooked.

Add more oil to the pan, then add the rice vermicelli noodles and dried red chilies; stir-fry for about a minute until noodles are heated through and dry.

Return the chicken and vegetables to the pan; stir-fry together until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens