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Delicious Singapore Curry Noodles served in a bowl, garnished with herbs.

Singapore Curry Noodles

A quick and flavorful dish that combines rice noodles with aromatic curry powder, tender chicken, and fresh vegetables, capturing the essence of Southeast Asia in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Southeast Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Protein
  • 200 g Rice Noodles Soak in warm water until pliable.
  • 200 g Chicken Breast, sliced Fresh, organic chicken preferred.
Vegetables
  • 1 unit Bell Pepper, sliced Red or yellow adds sweetness.
  • 1 unit Carrot, julienned Freshly cut for best flavor.
Seasoning and Oil
  • 2 Tablespoons Curry Powder Use good quality for vibrant taste.
  • 2 Tablespoons Soy Sauce Use low-sodium or tamari for gluten-free.
  • 1 Tablespoon Vegetable Oil Perfect for stir-frying.
  • to taste unit Salt and Pepper Essential for seasoning.
Garnish
  • 1 unit Green Onions, for garnish Adds crunch and fresh flavor.

Method
 

Preparation
  1. Cook the rice noodles according to the package instructions. Drain and set aside.
  2. In a large skillet or wok over medium-high heat, warm the vegetable oil.
Cooking
  1. Add the sliced chicken and stir-fry until browned and cooked through, about 5-7 minutes.
  2. Toss in the bell pepper and carrot. Stir-fry for an additional 3-4 minutes until the vegetables are tender yet crisp.
  3. Stir in the curry powder and soy sauce, ensuring everything is well coated.
  4. Add the cooked rice noodles to the skillet. Toss everything together until evenly heated, about 2-3 minutes.
  5. Season with salt and pepper to taste.
  6. Top with sliced green onions before serving.

Notes

To prevent noodles from sticking, toss with oil after draining. Leftovers can be stored for up to 3 days in the refrigerator.