Description

Singapore Chicken Vermicelli Noodles is a quick and flavorful stir-fry featuring thin rice noodles, tender chicken, colorful vegetables, and curry-infused seasoning. Though not actually from Singapore, it’s a beloved takeout-style dish known for its bold flavors and golden hue.

Ingredients

6 oz vermicelli rice noodles
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow or green bell pepper, thinly sliced
1 medium carrot, julienned
3 green onions, sliced (white and green parts separated)
3 cloves garlic, minced
1 tsp fresh ginger, minced (optional)
2 tbsp curry powder
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
2 tbsp vegetable oil or sesame oil (plus more as needed)
Salt and pepper, to taste
Lime wedges, for serving (optional)

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Instructions

Soak vermicelli noodles in hot water for 5–10 minutes until softened. Drain and set aside.
Season sliced chicken with a pinch of salt and pepper.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through. Remove and set aside.
Add remaining oil to the pan. Sauté garlic, onion, and ginger (if using) until fragrant, about 1 minute.
Add bell peppers, carrot, and white parts of green onions. Stir-fry for 2–3 minutes until slightly tender.
Return chicken to the pan and sprinkle curry powder over the mixture. Stir to coat evenly.
Add drained noodles, soy sauce, oyster sauce (if using), and a splash of water. Toss to combine and heat through.
Drizzle with sesame oil, toss again, and top with green parts of green onions.
Serve hot with lime wedges on the side if desired.

Notes

Add chili flakes or chili sauce for a spicy version.Use tofu or scrambled eggs for a vegetarian option.Prevent noodles from sticking by tossing them with a little oil after draining.Use a mild or medium curry powder and adjust to taste.Leftover cooked chicken can be added in the final step.

Nutrition

Serving Size: 1 plate
Calories: 400
Sugar: 5g
Sodium: 650mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 65mg