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.
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
Tomato ketchup 1.5tsp
Chili 1-2 chopped (optional)
Soy sauce 1 1/2tsp
sugar 1/4 tsp
Corn flour 1/4tsp
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.
If you decided to put prawns to make an authentic Singapore-style noodles, cook it with the chicken thigh in step 4.