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Delicious Singapore Noodles Stir Fry with Chicken
This is a tantalising stir-fry noodle dish packed with exotic flavors of Singapore. Marinated chicken, noodles, vegetables and a delightful mix of sauces make it an exciting feast.
Ingredients
For the marination
- 2 Chicken breasts (slice into thin strips)
- 1 clove garlic (minced)
- 2 teaspoons soy sauce
- 1 teaspoon maize starch
- salt to taste
For the noodles
- 2 tbls vegetable oil
- 2 Eggs (lightly beaten)
- 1 large Onion (thinly sliced)
- 1 Bell pepper (thinly sliced)
- 1 Carrot (thinly sliced)
- 2 cups bean sprouts
- 125 g vermicelli noodles
- 2 tbls curry powder
For the sauce
- 2 tbls soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Rice wine vinegar
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Directions
Start by marinating the chicken. In a bowl, combine the chicken strips, minced garlic, soy sauce, cornstarch, and salt. Let it sit for at least 15 minutes.
While the chicken is marinating, prepare the rice noodles according to package instructions. Drain them and set aside.
Heat a tablespoon of oil in a large wok or skillet over medium heat. Add the eggs and lightly scramble them. Remove them from the wok and set aside.
In the same wok, add another tablespoon of oil followed by the sliced onion, bell pepper's and carrots. Stir-fry for about 3 minutes.
Add the marinated chicken to the wok and stir-fry until it is fully cooked. This should take about 5 minutes.
In a small bowl, mix together the ingredients for the sauce.
Add the noodles, scrambled eggs, and sauce to the wok. Stir everything together to evenly distribute the sauce.
Finally, add the bean sprouts and curry powder, stirring to combine.
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