Recipe of Perfect Singapore Chicken Noodles

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a distinctive dish, Singapore Chicken Noodles. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Singapore Chicken Noodles Recipe. Char Siu - If you don't have store bought or homemade Char Siu substitute with diced chicken, bacon, ham or pork. These exotic stir-fried noodles come together quickly, taste great and won't break the bank!

You can cook Singapore Chicken Noodles using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Singapore Chicken Noodles

1. Make ready 300 grams of Chicken Breasts.
2. Take 250 grams of rice vermicelli noodles.
3. It’s 200 grams of Egg Fried Rice.
4. You need 200 grams of Bean Sprouts.
5. Take 5 tbsp of Sou Sauce.
6. It’s 4 tbsp of Curry Powder (spices).
7. Make ready 3 tbsp of Ginger.
8. It’s 3 clove of Garlic.
9. Take 1 of Red pepper (chopped).
10. It’s 1/3 of Lime.

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Singapore Chicken Noodles step by step

1. Soak the noodles following the packet instructions and drain. Heat some oil in a wok and fry the chicken until it is browned and just cooked through, tip onto a plate..
2. Add a little oil to the wok and fry the garlic and ginger until light brown. Add the onion and pepper and cook until just beginning to soften, then add the spices and cook for a minute. Add the bean sprouts, noodles and about 2 tbsp water and toss everything together..
3. Add the soy sauce, some seasoning and chives and stir for another minute. Add rice, stirring for 1 minute then stir through the noodles. Squeeze over lime and stir once again. stiring is important :-).
4. Spring rolls are optional.

Singapore noodles are made with vermicelli rice noodles, chicken breasts and seasoned with curry powder, and some other popular asian ingredients.You will want to start with sauteing the chicken.Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables.

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