Quick Singapore Noodles
75% authentic · Asian Fusion
A simplified and quicker version of Singapore Noodles, perfect for a weeknight meal. It uses pre-cooked chicken or shrimp and focuses on a faster sauce preparation, while still capturing the essence of the original dish.
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Ingredients
- Rice vermicelli noodles200g
- Pre-cooked chicken or shrimp150g
- Shredded carrots50g
- Snow peas50g
- Red bell pepper1/4
- Garlic powder1 tsp
- Curry powder1.5 tbsp
- Soy sauce1.5 tbsp
- Fish sauce1 tsp
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- 2
If using chicken, slice it thinly. Chop snow peas and red bell pepper into bite-sized pieces.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic powder and curry powder, stir-fry for 30 seconds until fragrant.
- 4
Add pre-cooked chicken or shrimp, shredded carrots, snow peas, and bell pepper to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- 5
Add the cooked noodles, soy sauce, and fish sauce to the wok. Toss everything together until well combined and heated through.
- 6
Season with salt and black pepper to taste. If the noodles seem dry, add a tablespoon or two of water.
- 7
Serve immediately.
