Chicken Singaporean Noodles
grams of rice vermicelli noodles
grams of free range chicken tenders
grams of Chinese cabbage (wombok), finely sliced
brown onion, cubed
medium carrot, grated
spring onion, sliced
tablespoon of sesame oil
tablespoon of mild curry powder
tablespoon of soy sauce
tablespoon of shoaling wine
pepper to taste
How to make Chicken Singaporean Noodles
- You will need to cook the noodles first in a heatproof bowl. Add boiling water to the bowl, cover it and set it aside for 5 to 7 minutes or until they are tender. Taste them to see if they are cooked, drain, and then rinse them under cold water.
- Then, you will need to cut the chicken into small (approx. 2cm) strips and mix with the crushed garlic in a bowl. In another bowl, add the Chinese cabbage, brown onion, and carrot. Add the spring onions as well.
- Place a large pot or wok on high heat and pour in the sesame oil. When the oil has heated properly, add the chicken and garlic and let it stir-fry for 1 minute. Add the cabbage, onion, and carrot in as well and let that stir fly for another minute. Evenly spread the curry powder on top and let it stir-fry for an additional minute.
- Now, add the rice noodles in and give it a good mix so the noodles can start loosening up. Then add in the soy sauce, shoaling wine, pepper and the spring onion. Let that cook for another minute and then it will be ready to serve.
- Ernest Lacoutiere invented chicken noodle soup and that is how chicken noodles evolved.
- Chicken Singaporean noodles are enjoyed all over the world by different types of people.
- According to your preference, there can be ingredient additions and deductions.