Singapore Chicken Vermicelli Noodles

Name: Singapore Chicken Vermicelli Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Ingredients: 150 g boneless skinless chicken thighs; 100 g streaky bacon; 2 eggs; 100 g dried vermicelli noodles; 1 1/2 cup bean sprouts; 1 1/2 cup baby spinach; 1 red bell pepper; 1/2 brown onion; 3 clove garlic; 3 tbsp light soy sauce; 3 tbsp Chinese cooking wine; 3 tsp curry powder; 2 tbsp plain oil; 1 tsp white sugar; 1/2 tsp white pepper; 1/4 tsp cooking salt / kosher salt

These Singapore chicken vermicelli noodles are fast, savory, and packed with color from egg ribbons, spinach, bean sprouts, and red bell pepper. Curry powder, soy sauce, and Chinese cooking wine give the noodles their signature takeout-style flavor, while bacon adds extra richness. It is a satisfying weeknight stir-fry that comes together in under 30 minutes.

Servings3 Portions

Prep Time15 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken thighs
150 g
streaky bacon
100 g
eggs
2
dried vermicelli noodles
100 g
bean sprouts
0.5 cup
baby spinach
0.5 cup
red bell pepper
1
brown onion
0.5
garlic
3 clove
light soy sauce
3 tbsp
Chinese cooking wine
3 tbsp
curry powder
3 tsp
plain oil
2 tbsp
white sugar
1 tsp
white pepper
0.5 tsp
cooking salt / kosher salt
0.3 tsp

Step-by-Step Instructions

In a small bowl, whisk together the light soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper until the sugar dissolves. Set the sauce aside.

Place the chicken in a bowl and season it with the salt. Toss well so the chicken is evenly coated, then let it sit while you prepare the remaining ingredients.

Prepare the vermicelli noodles according to the package instructions, usually by soaking them in hot water for 3 to 5 minutes until just tender. Drain well and set aside.

Heat a little of the oil in a large nonstick skillet or wok over medium-high heat. Pour in the beaten eggs and swirl to make a thin omelet. Cook for about 30 seconds, or until just set, then transfer to a cutting board. Roll it up, slice into thin strips, and gently separate the egg ribbons.

Heat the remaining oil in the same pan over high heat. Add the bacon and cook for 1 minute. Stir in the onion and cook for about 2 minutes, until it starts to soften and the bacon turns lightly golden.