Chicken singapore noodles –Today, I want to share a delicious recipe that has a delightful kick to it. It’s perfect for those who enjoy a good blend of flavors and a bit of spice in their meals. Here’s how to make Spicy Chicken Singapore Noodles.
Spicy Chicken Singapore Noodles
This dish features stir-fried rice vermicelli noodles with a medley of vegetables and a zesty sauce that packs a punch. It’s easy to prepare and makes for a great dinner option that will impress your friends and family.
Ingredients
- 200g rice vermicelli noodles
- 300g chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 100g bean sprouts
- 2 spring onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon curry powder
- 1 teaspoon chili paste (adjust to taste)
- Salt and pepper, to taste
Instructions
- Begin by soaking the rice vermicelli noodles in hot water for about 10 minutes, or until they are tender. Drain and set aside.
- In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the sliced chicken and sauté until it’s cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
- In the same wok, add the sliced onion and minced garlic. Stir-fry for about 2 minutes until the onion becomes translucent.
- Add the red bell pepper and carrot to the wok. Stir-fry the vegetables for another 3-4 minutes until they’re tender but still crisp.
- Return the chicken to the wok, then add the cooked vermicelli noodles. Toss everything together gently.
- Pour in the soy sauce, oyster sauce, curry powder, and chili paste. Mix well until the noodles are evenly coated with the sauce.
- Add in the bean sprouts and spring onions, stir-frying for an additional minute.
- Season with salt and pepper to taste. Once everything is heated through, remove from heat.
Serve your spicy chicken Singapore noodles hot, and enjoy a delectable meal bursting with flavors and textures!