Chicken Curry Singapore Noodles

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Chicken Curry Singapore Noodles
Votes: 4
Rating: 4.75
You:
Rate this recipe!
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Chicken Curry Singapore Noodles
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Instructions
  1. Combine chicken broth, 2 tbsp curry powder , soy sauce, garlic powder and sugar in a small bowl, and set aside. Chop and prep you ingredients and also set aside. Place your noodles in a large bowl and cover them with boiling water and let them sit about 6 minutes until they are soft and then drain and set aside also.
  2. In a large sauté pan add a little of the peanut oil and cook the egg and then take it out and set aside. In the same pan add 2 tbsp of the peanut oil and the chicken and sprinkle it with some salt and pepper and 1 teaspoon of the curry powder over the chicken and cook until no longer pink about 8 minutes.
  3. Next, add in the onion, cabbage and snow peas and cook another few minutes. Then add the scrambled eggs back into the sauté pan and mix everything around to combine.
  4. The you can add in the last tablespoon of peanut oil, the cooked noodles and the curry broth mixture and stir everything to combine.
  5. Last, you just need to cook this until everything is coated in the curry sauce and then serve immediately! :)
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5 Comments

  • Anonymous

    Made this lovely recipe last night with a few variation.We love it????

  • Dana

    yay!!! So happy you liked it! :)

  • Emmajane

    How many grams or onces are in 3/4 box?? It doesn’t say a brand so I’m unclear about the quantity of noodles.

  • Emmajane

    How many grams or ounces are in 3/4 box of noodles? The brand is not listed in the recipe so I am unclear about the quantity of noodles required. Thank you!

  • Dana

    I just bought a regular box of Vermicelli noodles from the grocery store and used more than half the box but you can use as much of the noodles as you like and adjust the sauce as needed. :)

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