Best 10 Chicken Curry Singapore Noodles Recipes

SINGAPORE NOODLES

Steps:

• Put the Rice Vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. Use tongs or chopsticks, separate the noodles so that they don't stick together. When they are no longer brittle, drain the noodles and rinse with cold water. Put the noodles back in the bowl and cover with cold water to finish rehydrating them.
• Put the shrimp, pork, soy sauce, and Shaoxing in a bowl and mix once to combine. Add the potato starch and mix very well. Let these marinate while you prepare everything else.
• In a small bowl, combine the chicken stock, fish sauce, and oyster sauce.
• Heat a large frying pan over high heat until very hot. Add 2 teaspoons of oil, and swirl to coat the pan. Add the egg, and scramble vigorously to make chunks of egg. Once the egg is fully cooked, transfer it to a bowl and set aside.
• Return the pan to the stove and add 2 tablespoons of oil along with the garlic and ginger. Fry this for a few seconds until it's fragrant, but do not let it brown yet.
• Add the marinated shrimp and pork and flatten so that it's in a single layer. Let this brown on one side until the shrimp is half-way cooked. Flip everything over and brown the other side.
• Add the onion, red and green bell peppers, bean sprouts and bamboo. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color.
• Add the curry powder and stir-fry until fragrant.
• Drain the noodles and add them to the pan, along with the egg. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. The Singapore Noodles are done when there is no liquid left in the pan.
• Garnish with the scallions and serve immediately.

SINGAPORE NOODLES

Steps:

• Combine the Sauce ingredients in a small bowl and mix.
• Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
• Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
• Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
• Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
• Add capsicum and cook for 1 minute.
• Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
• Serve immediately.

SINGAPORE NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
• Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
• Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

CHICKEN CURRY WITH NOODLES

Steps:

• Cut approximately 1 pound of boneless, skinless chicken into cubes.
• Place cubed chicken, place it into a pan with 1-2 tablespoons of your preferred oil.
• Cook the chicken on medium heat, stirring on and off to turn the meat and make sure all sides are cooked through.
• To thicken curry (optional): Add flour to cooked chicken and stir until all incorporated. If you are cooking with coconut cream and still want a thickener, you could use 1 tablespoon of flour to help thicken your curry. When using coconut milk, I would increase the flour to 2 tablespoons because the coconut milk is much thinner than coconut cream.
• First, add in just 1/2 cup of chicken broth. If you've already added flour in to thicken the curry sauce, you'll want to stir this in slowly. If you're adding it in without a thickener, then just pour and stir.
• Next, add in the coconut cream or coconut milk.
• Add in the curry seasonings.
• Once all the ingredients have been added, all that is left to do is stir and watch the flavors meld together.
• Cook over medium-low heat for 20-25 minutes.
• In a separate pan, boil water and cook No Yolks Broad Noodles per package instructions.
• Serve curry over noodles and top with garnishes of choice.

SINGAPORE NOODLES WITH CHICKEN

Steps:

• In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Soak noodles in hot water until softened, about 8 minutes; drain. Using scissors, cut noodles into 4-inch pieces; set aside.
• In small bowl, mix soy sauce, sugar, curry powder and chili garlic sauce. Stir in 1/2 cup water.
• In 12-inch nonstick skillet, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken; sprinkle with salt, and cook 4 to 5 minutes, turning once, until browned on both sides. Add bell pepper, peas and green onion whites. Cook 3 to 4 minutes, stirring frequently, until vegetables soften and begin to brown on edges and chicken is no longer pink in center.
• Add soy sauce mixture and drained noodles to skillet; stir to combine. Reduce heat to medium. Simmer 1 to 2 minutes, stirring constantly, until sauce is absorbed. Stir in green onion greens. Divide mixture among 4 plates.

SINGAPORE NOODLES RECIPE

Steps:

• Bring a medium pot of water to boil on the stove for the rice noodles.
• Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.
• Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.
• Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp. Using a metal spatula, stir, flip and let it get golden, being patient. Place on a paper towel-lined plate.
• Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.
• Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.
• Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.
• Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.
• Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.
• Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland. Serve right away. Leftovers are delicious too.
• This is a dry-style, Chinese Noodle dish, not meant to be saucy. ????

CHICKEN SINGAPORE NOODLES

Steps:

• Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
• Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
• Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.

POPS' SINGAPORE NOODLES

Steps:

• Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
• PLATING Serve family style on an oval platter.

SINGAPORE NOODLES

Steps:

• Combine the Sauce ingredients in a small bowl and mix well. Set aside
• Place vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside for later. reserve some of the cooking water.
• Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the chicken and cook for 3-4 minutes or until cooked through. Remove and set aside.
• Add 1tbs oil to the wok. Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice. set aside
• Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
• Add capsicum and carrot cook for 1 minute. Add noodles, sugar snap peas, egg and Sauce and a splash of cooking water. Toss until the sauce coats all the noodles about 1 to 2 minutes.
• To serve, add generous amount to bowls and top with spring onion and lemon wedges.

CURRIED SINGAPORE NOODLES

Steps:

• Bring 4 quarts water to boiling.
• To the boiling water stir in 1 tablespoon salt and the noodles.
• Cook, stirring often, until the noodles are slightly underdone, about two minutes.
• Drain noodles and rinse under cold water and drain again and set aside.
• Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
• Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
• Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
• Transfer shrimp to clean bowl.
• Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
• Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
• Cook until the vegetables have softened, about 2 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds.
• Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
• Toss until ingredients are combined and noodles have heated through, about 2 minutes.
• For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.