Singapore Noodles

This is another recipe that I made for my guests recently. I wanted to make the stirred fried noodles but I know that some of my guests don’t like soy sauce. So I decided to make the Singapore-style noodles which is made with curry powder. Singpaore-style noodles is probably not originally from Singapore. Interestingly, it is a very common dish in Hong Kong’s restaurants. The authentic Singapore-style noodles from Hong Kong are usually served with prawn and pork. I will not put prawns because my guests don’t eat prawns and I use chicken thigh to replace pork.

Ingredients:

Rice vermicelli 200g

Chicken Thigh 200g

Green pepper 1/4, shredded

Red pepper 1/4, shredded

Bean spout 100g

Carrot 1, cut into Julienne style

Spring onion 1, shredded

Egg 1, beaten

Curry powder 1Tbsp

Turmeric powder 1/2Tbsp

Salt 1/4tsp

Sugar 1/4tsp

Tomato ketchup 1.5tsp

Water 2Tbsp

Chili 1-2 chopped (optional)

Marinate:

Soy sauce 1 1/2tsp

sugar 1/4 tsp

Corn flour 1/4tsp

Steps:

1. Marinate the chicken thigh with soya sauce, sugar and corn flour for at least 20 minutes and set aside.
2. Soak the rice vermicelli for 20 mins or when it softens. Drain well and set aside.
3. Heat the oil, add the beaten egg into a frying pan. Set aside after it is cooked and cut into strips.
4. Heat the oil. Add the chicken thigh and chili. When it is half cooked, add the carrot, green pepper and red pepper When it is cooked, set aside.

5. Heat the oil, add the rice vermicelli and bean sprouts. Add the curry powder, turmeric powder, salt, sugar, tomato ketchup, water, step 3 and step 4 into the rice vermicelli. Mix it well. Give it a try and add more seasoning when necessary. If it becomes too dry, add some water. Add 1 tsp at a time. We don’t want it to be too wet.