Singapore Noodle Stir-fry
A vibrant and aromatic Singapore Noodle Stir-fry featuring thin vermicelli noodles, tender protein, and an abundance of crisp vegetables, all coated in a fragrant curry-spiced sauce.
For 4 servings
Place vermicelli noodles in a large heatproof bowl. Pour enough boiling water over them to fully submerge. Let soak for 5-7 minutes, or until al dente (tender but still firm). Drain well and rinse with cold water to prevent sticking. Toss with 1 tsp of the vegetable oil to keep them separate.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add chicken strips and stir-fry for 3-5 minutes until cooked through and lightly browned. Remove chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant. Add sliced onion, red bell pepper, and julienned carrot. Stir-fry for 3-4 minutes until vegetables are crisp-tender. Add shredded napa cabbage and stir-fry for another 1-2 minutes until slightly wilted.
Push vegetables to one side of the wok. Add curry powder to the empty side and toast for 15-30 seconds until fragrant, then mix into the vegetables.
In a small bowl, whisk together soy sauce, oyster sauce (if using), toasted sesame oil, granulated sugar, and white pepper. This will be your stir-fry sauce.
Return the cooked chicken to the wok with the vegetables. Add the drained vermicelli noodles and fresh bean sprouts. Pour the prepared sauce over everything.
Using tongs or two spatulas, toss everything together vigorously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the curry sauce and heated through. Be gentle to avoid breaking the noodles.
Transfer the Singapore noodles to serving plates. Garnish with sliced green onions and optional red chili flakes. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For authentic stir-fry flavor, ensure your wok or skillet is screaming hot before adding ingredients. Cook in batches if necessary to avoid overcrowding, which steams rather than stir-fries.
- 2Have all your ingredients chopped and measured (mise en place) before you start cooking, as stir-frying is a very fast process and requires quick additions.
- 3Don't oversoak the vermicelli; they will continue to cook slightly in the wok. Al dente is perfect to prevent them from becoming mushy and clumping together.
- 4While chicken is common, shrimp cooks even faster, and firm tofu or tempeh are excellent vegetarian alternatives. Adjust cooking times accordingly.
Adapt it for your goals.
Protein Swap
Substitute chicken with 450g peeled and deveined shrimp (cook for 2-3 minutes) or 450g firm tofu, pressed and cubed (pan-fry until golden before adding other ingredients).
Vegetable MedleyVegetable Medley
Feel free to add other quick-cooking vegetables like snow peas, broccoli florets, or mushrooms. Adjust cooking times to maintain a crisp-tender texture.
Spicy KickSpicy Kick
Increase the amount of curry powder or add a pinch of cayenne pepper or a few slices of fresh red chili with the garlic and ginger for more heat.
Why this is on our healthy list.
Nutrient-Dense
Packed with a variety of colorful vegetables like bell peppers, carrots, and cabbage, providing essential vitamins, minerals, and dietary fiber.
Lean Protein Source
Using lean chicken breast or tofu offers a good source of protein, crucial for muscle repair, growth, and satiety, helping you feel fuller longer.
Anti-Inflammatory Properties
Curry powder contains turmeric, which is known for its powerful anti-inflammatory and antioxidant compounds like curcumin, contributing to overall well-being.
Frequently asked questions
While best served fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a microwave or a pan, adding a splash of water or broth if it seems dry.
