Thursday, 15 August 2013

singapore style chicken noodles |Singapore Rice Noodles

Singapore-style noodles  is a dish of stir-fried rice vermicelli seasoned with curry powder, bean sprouts, pak choi, soy sauce, and sliced chilli peppers.


It is served as a vegetarian dish or can be accompanied by small slices of chicken,egg, beef, char siu pork, and/or prawns.

I made this dish with normal hakka noodles as i didnt find singapore noodles here.i have used chicken along with veggies

The dish appears on the menu of almost all Chinese-style (mainly Cantonese-style) eateries in Hong Kong, and is also very popular in English, Australian, Canadian and American Chinese cuisine.

It is not found in any authentic Singaporean restaurant, cafe.
It’s a spicy, simple, easy to make weeknight supper .Chopping the veggies and chicken is the most time consuming part of making this whole dish – the cooking time is actally pretty fast.
If you plan to make this on a weeknight, prep the veg and chicken the night before and put everything in the fridge.  That way when you get home, you can just toss everything in the wok and eat in no time.


1 packet fine thin rice stick noodles (rice vermicelli)
2 large eggs
2 tablespoons curry powder
2 teaspoons oriental sesame oil
5 tablespoons peanut oil or 5 tablespoons vegetable oil

200 gms boneless skinless chicken breasts, cut into 1/4 inch julienne
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 -2 fresh hot chili pepper, partly seeded and slivered
1/2 yellow pepper ,cut into 1/4 inch julienne
1/2 red bell pepper, cut into 1/4 inch julienne
1/2 green bell pepper, cut into 1/4 inch julienne
12 whole scallions, cut diagonally into 1 1/2 inch lengths
1 1/2 cups fresh bean sprouts
 1 1/2 cups shredded  cabbage
1/2 cup chicken broth
1 tablespoons soy sauce
1 tbsp vinegar
1 pinch salt
2 tablespoons chopped fresh cilantro


1 Bring a large pot of water to a boil.marinate chicken in 1 tsp ginger garlic paste & soya sauce .

2Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.

3Drain and rinse under cold water.mix 1 tsp oil and  Let the noodle  dry under fan  for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.

4When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.

5. Spoon 1/2 tablespoon of  vegetable oil into a heavy skillet or wok set over moderately high heat.

6. Pour in the egg mixture and immediately reduce the heat to low.Scramble the eggs until just set; keep aside

7. Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.Add the chicken and stir fry until just cooked, about 1 minute.Remove and reserve in a small bowl.

8.Place a large, heavy wok /kadhai over high heat.When very hot, spoon in 3 tablespoons of the oil.

9.Add the ginger, garlic, chillies, and the remaining curry powder.Stir fry until fragrant, about 30 seconds.


10.Add the red and yellow ,green bell peppers and stir fry for 30 seconds.Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.

11 Add the scallions, bean sprouts, shredded  cabbage and noodles and toss over high heat until very hot, about 30 seconds.

12.Return the  chicken to the wok and add the soy sauce,vinegar


13.Toss well and add the salt and the reserved scrambled eggs.

14.Sprinkle on the cilantro and turn out onto a larger platter.Serve hot.

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