Stir-Fry Singapore Curry Noodles

KickingLemons

This quick and easy Singapore noodle stir fry is packed with shrimp, eggs and chicken, making it a delicious and satisfying meal. Unlike traditional stir-fried noodles, this dish has a hint of spice to give it an extra kick.

Each hawker has their own special blend of seasonings and ingredients, resulting in a wide range of flavors and cooking techniques.

Our recipe creates a flavorful curry sauce that coats the noodles perfectly, creating a harmonious blend of spices and sauces. The noodles are cooked to perfection, offering a delightful texture, and every bite is bursting with flavors from the fragrant curry, tender meat, and crispy vegetables.

Let’s experience the exceptional taste and vibrant culinary heritage of Singapore Curry Noodles.

Ingredients

Ingredients
200g Dried vermicelli/ Bee Hoon
5 tbsp Vegetable Oil
½ medium sized yellow onion, medium (57g), sliced
1 shallot (35g), chopped
3-4 cloves garlic (24g), chopped or (2 tbsp)
3 eggs, 57g each
3 tbsp soy sauce
1 ½ tbsp Oyster Sauce
½ tbsp Vinegar
⅓ medium sized Capsicum, (60g) combined colors Green + Red, julienne
⅓ medium Carrot (25g), julienne
1 tbsp Curry Powder
½ tsp Turmeric Powder
⅓ cup coconut milk
Handful Beans sprout, (40g)

Prawn Marination
10 Prawns (110 g)
A pinch salt

Chicken Marination
80g Chicken, thinly sliced
¼ tsp sesame oil
A pinch chinese Five spice powder (optional)
2 dash of white pepper powder

Garnishing
1 Red Chilli, thinly sliced
5-6 sprig Spring Onions, chopped

KickingLemons

Directions

Into a bowl, add chicken and combine with sesame oil , pepper and chinese five spice. Marinate for 10 minutes.
To marinate prawns, add a pinch of salt and marinate for 10 mins.
In a saucepan, boil hot water and dip vermicelli for 30 seconds. Remove from water and keep aside. Add a little oil to prevent them from sticking together.
Crack eggs and beat well. Into a medium-high heat frying pan, add 1 tbsp oil and fry the eggs. Keep separately on a different plate.
Into the same frying pan, pour 1 tbsp oil and add marinated chicken. Stir and cook well for 4-5 minutes or until the chicken is fully done. Continue and add prawns to the chicken, stir and cook well for 2 minutes and remove from heat once prawns start to curl and turn opaque. Keep them aside.
Now that we’re ready, let’s make some Singapore Curry noodles. In a medium-high heat pan/ wok, add 2 tbsp oil and saute shallots and garlic for 1-2 minute.
When your kitchen starts to smell aromatically, add in curry powder and turmeric powder. Stir these ingredients for 1 minute, add coconut milk and stir for another 2 minutes or till oil separates.
Now add yellow onion, capsicum and carrot. Toss for 1 min.
Immediately add vermicelli, soy sauce, oyster sauce and vinegar. Reduce heat to low, toss and stir for 3 minutes till all ingredients are well combined.
Next add proteins ,vegetables and beans sprout. Increase heat to high, then stir fry well till colors are corporated and coated evenly on the rest of ingredients for 1-2 minutes.
For garnishing, add sliced chili, spring onions and you’re good to go!

Stir-Fried Singapore Curry Noodle

It’s time for you to take charge and whip up this incredible dish right in the comfort of your own kitchen! No matter if you’re a beginner or an expert in the culinary arts, this recipe is guaranteed to amaze your loved ones.

So why wait any longer? Get your hands on that wok, tantalize your senses, and discover the enchantment of Stir-Fried Singapore Curry Noodles. Your taste buds will be eternally grateful.

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KickingLemons