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Singapore Chicken

Singapore Chicken

Singapore Chicken is a vibrant and flavorful stir-fried noodle dish featuring tender chicken strips, silky egg ribbons, crisp vegetables, and a curry-scented sauce. Ready in under 30 minutes, it’s the perfect weeknight dinner that tastes better than takeout and satisfies every craving.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: ASIAN, Chinese
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 100 g dried vermicelli noodles soak according to package directions
For the Sauce
  • 3 tbsp light soy sauce
  • 3 tbsp unsalted chicken broth used instead of Shaoxing wine for a non-alcoholic alternative
  • 3 tsp curry powder
  • 1 tsp white sugar
  • 0.5 tsp white pepper black pepper works as a substitute
For the Chicken
  • 150 g boneless, skinless chicken thighs cut into thin strips
  • 0.25 tsp kosher salt
  • 0.5 tsp curry powder
Stir-Fry Add-Ins
  • 2 tbsp neutral oil canola, vegetable, or peanut
  • 2 large eggs whisked
  • 100 g turkey bacon diced; substitute for pork bacon
  • 0.5 medium brown onion thinly sliced
  • 3 cloves garlic finely minced
  • 1 red bell pepper deseeded and sliced
  • 1 cup bean sprouts heaping cup
  • 1 cup baby spinach or extra bean sprouts/greens

Method
 

  1. Step 1: Mix the sauce ingredients in a bowl and set aside.
  2. Step 2: Season chicken strips with salt and curry powder, tossing to coat.
  3. Step 3: Soak vermicelli noodles as directed, drain, and set aside.
  4. Step 4: Heat a drizzle of oil in a pan. Cook whisked eggs into a thin omelette, roll, slice, and separate into ribbons.
  5. Step 5: In the same pan, fry turkey bacon for 1 minute. Add onion and cook until softened. Stir in chicken, sear until browned, then add garlic and bell pepper, cooking until chicken is cooked through.
  6. Step 6: Add spinach, bean sprouts, noodles, and the sauce. Toss quickly for 1–2 minutes until coated.
  7. Step 7: Fold in egg ribbons. Serve hot with lime wedges or cilantro if desired.

Notes

Swap proteins with prawns, pork strips, or tofu. Add extra vegetables like carrots, snap peas, or bok choy. Use mild or medium curry powder to adjust heat. Prepare sauce up to 3 days ahead. Store leftovers up to 3 days in the fridge.