Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Singapore Chicken Vermicelli Noodles Recipe
Right here’s a straightforward model of Singapore Noodles made utilizing chicken and bacon as an alternative of getting to search out Chinese language BBQ Pork and peel recent prawns. Similar sauce, identical vermicelli noodles, simply as scrumptious. You can also make this tonight!
The completed dish photographs on this submit had been taken by Rob Palmer.
These noodles are an easier “I could make this tonight!” model of Singapore Noodles, a agency takeout favorite right here in Australia. It’s made with yellow curry flavoured vermicelli noodles stir fried with greens, egg ribbons, Chinese language BBQ Pork (Char Siu) and recent prawns. It’s quick to make – for those who occur to have the pork and prawns available. Which I by no means do.
So right here’s a model you may make utilizing extra common weekly grocery gadgets. Bacon, chicken, child spinach and bean sprouts (helpful no-chop greens I all the time have). Plus crimson capsicum strips and egg ribbons (actually only a skinny omelette minimize into strips), each of that are Singapore Noodle staples, all tossed within the Singapore Noodle curry flavoured sauce.
This one’s an awesome versatile recipe you may make with no matter greens you’ve bought available. I feel you’ll additionally like that there’s a superb quantity of greens in it, so it’s a well-rounded full meal.
The proteins
A mixture of chicken, bacon and egg retains issues attention-grabbing. Be at liberty to alter the chicken to a different protein. However I actually urge you to make use of the bacon. It provides an awesome flavour pop that replaces the little bits of Chinese language BBQ Pork that you just get in conventional Singapore Noodles.
-
Chicken – I like to make use of boneless, skinless chicken thighs as a result of they’re juicier than breast and tenderloin, although they work simply advantageous too. We solely use 150g/5 oz, which is round one giant thigh. Don’t overlook we’ve got bacon and egg too!
-
Curry powder and salt – To season the chicken. Easy however by no means boring, as a result of we get flavour from the sauce too! For the curry powder, you simply want the common form you get from grocery shops, like Clives and Keens (Australian manufacturers). No have to search out an obscure Singaporean curry powder! Keep away from sizzling curry powder – until you need your noodles spicy. 🙂
-
Bacon – Streaky bacon, for the very best flavour. Although lean bacon will work too (we name it “shortcut bacon” right here in Australia, the spherical eye half that’s devoid of flavour – oops, I imply fats 😂).
-
Eggs – Two eggs which we are going to use to make a skinny omelette crepe which we then slice into ribbons. Signature function of conventional Singapore Noodles which we’re conserving!
FOR THE STIR-FRIED NOODLES
-
Vermicelli noodles – The skinny white dried “pokey” noodles which can be ready by soaking in sizzling water. Quite common today, within the noodle or Asian aisle in grocery shops.
To not be confused with glass noodles / bean thread noodles that are the clear form (see Glass Noodle Salad recipe for a better have a look at these). Whereas you may make this recipe with glass noodles, it isn’t fairly pretty much as good as a result of the noodles are so slippery, the sauce doesn’t keep on with them very properly!
-
Garlic and onion – Stir fry staples!
-
Capsicum (bell pepper) – I just like the crimson strips in conventional Singapore Noodles so I stored them for this recipe.
-
Bean sprouts and child spinach – “Seize and toss” greens that helps make this recipe quick to make whereas including extra greens so it’s a properly rounded me. Be at liberty to make use of extra of both, or substitute with different cook-able leafy greens. Or you could possibly be an actual insurgent and take some time to cut some greens your self!
SINGAPORE NOODLE SAUCE
And right here’s what you want for the sauce, which is similar because the sauce utilized in conventional Singapore Noodles.
-
Soy sauce – Use both gentle or all objective soy sauce. However not darkish soy sauce – flavour is simply too sturdy and the color is simply too intense! Extra on which soy sauce to make use of when right here.
-
Chinese language cooking wine (“Shaoxing wine”) is a necessary ingredient for making really “restaurant customary” Asian noodles. With out, the flavour is lacking one thing. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic substitute – 1/3 cup (80 ml) low sodium chicken inventory. Anticipate to toss the noodles for an additional minute or two as it would require slightly additional time for the sauce to cut back.
-
Curry powder – Simply the common stuff you get from grocery shops, like Clives and Keens (Australian manufacturers). Keep away from sizzling – until you need the warmth!
-
White pepper quite than black is the usual in Asian cooking. The flavour is slightly brisker than black pepper, and also you additionally can’t see it. Whereas for those who use black pepper (which you completely can) you will notice little black specks on the noodles.
As with all stir fries, have all of the components chopped and able to toss into the pan. As a result of when you begin cooking, there is no such thing as a time to cease!
Soak vermicelli noodles
Put together the vermicelli noodles per the packet instructions. Normally it says to soak in heat or boiling water for 3 to five minutes, then drain. Good and simple!
TIP: Don’t soak the noodles till you’re prepared to start out cooking. The longer the noodles sit round, the extra inclined they’re to breaking. This tip applies to most noodles.
MAKING THE STIR FRIED NOODLES
As soon as your components are chopped and measured out, it takes round 10 minutes to cook dinner from begin to end. Good and quick, as most stir fried noodles are!
-
Toss the chicken within the curry powder and salt, then put aside. There’s no have to let it marinate as a result of the chicken items are so small and each bit is coated within the tasty curry powder.
-
Combine the sauce components in a small jug.
-
Egg omelette – First up, make the egg ribbons. Warmth a tiny quantity of oil within the pan – simply sufficient to unfold throughout the bottom. Then as soon as sizzling, pour the whisked eggs in and swirl so it covers the bottom of the pan. Depart it on the range till the floor units however remains to be a bit moist – it actually takes round 30 seconds.
-
Egg ribbons – Flip or slide the omelette onto a reducing board. As soon as it’s cool sufficient to deal with, roll it up like a cigar then slice thinly. Voila! Egg ribbons!
-
Stir fry – The order during which issues are added into the pan could be very deliberate! First, the bacon. It wants a head begin and in addition I prefer to get among the fats melting into the pan so it flavours every thing else. After a minute, add the onion and cook dinner till it’s beginning to wilt, about 2 minutes. Then add the chicken and cook dinner till the floor is seared (the within will nonetheless be uncooked).
-
Capsicum and garlic – Subsequent, the capsicum and garlic. Cook dinner for two minutes, by which period the chicken can be cooked via, the onion is translucent and the bacon is golden. Excellent!
-
Noodles and sauce – Add (on this order) the child spinach, bean sprouts, noodles then sauce. The concept being that the noodles weigh the fluffy veg down! Then toss for a superb 2 minutes till the sauce reduces and stains the noodles a beautiful yellow(y) color. Heads up – there could also be some noodle breakage, with some noodle manufacturers breaking extra simply than others. And that’s completely okay.
-
Egg ribbons – And eventually, gently toss via the egg ribbons simply to disperse. Then serve!
Earlier than I log out, I simply wish to make point out of the photographs in immediately’s submit. The completed dish photographs had been taken by Rob Palmer who’s knowledgeable photographer right here in Sydney I’ve labored with on numerous tasks, together with my cookbook. These photographs had been taken at my home in a make-shift studio we arrange for the day.
Getting Rob to take the photographs for my web site is a part of my long run plan to attempt to get a greater work-life stability. I’ve made no secret of the truth that I’ve been struggling lately with my workload as my crew, enterprise and actions has expanded. And I’m decided to repair it! Life is simply too brief, and I’m genuinely anxious I’ll burn out.
I’d love to do a little bit of a RecipeTin-world replace quickly, as a result of there’s truly lots that’s been occurring which is why I’ve been publishing lower than my typical 3 new recipes every week. So I received’t go into extra particulars immediately, I’ll log out right here.
For now, please get pleasure from immediately’s new recipe! I actually hope you attempt it. It’s a terrific complete-meal stir fry that’s easy to make, with adaptable components and simply requires a visit to your on a regular basis grocery retailer. Take pleasure in! – Johnsat x
Ingredients
- 100 g/3.5 oz dried vermicelli noodles (not glass noodles)
- 3 tbsp light soy sauce , or all-purpose soy (not dark soy) (Note 1)
- 3 tbsp Chinese cooking wine (Shaoxing wine, Note 2)
- 3 tsp curry powder (Note 3)
- 1 tsp white sugar
- 1/2 tsp white pepper (sub black pepper)
- 150g/ 5 oz skinless boneless chicken thighs (sub breast or tenderloin), cut in half lengthways then finely sliced into 5mm / 1/5″ strips
- 1/4 tsp cooking salt / kosher salt
- 1/2 tsp curry powder (Note 3)
- 2 tbsp plain oil (canola, veg, peanut)
- 2 eggs , whisked
- 100g/3 oz streaky bacon , chopped into small pieces
- 1/2 brown onion , finely sliced
- 3 garlic cloves , finely minced
- 1 red capsicum (bell pepper), deseeded and finely sliced
- 1 very heaped cup bean sprouts (or more leafy greens)
- 1 very heaped cup baby spinach (or other cook-able leafy greens or more bean sprouts)
Instructions
- Sauce – Mix the sauce in a small bowl or jug.
- Season chicken – Toss the seasoned chicken ingredients in a bowl.
- Prepare noodles per the packet directions then drain in a colander (usually says to soak in boiled water for 3 – 5 minutes).
- Egg ribbons – Heat a small amount of the oil in a large non stick pan over medium high heat. Pour the egg in a swirl to make a thin omelette. Once the surface is set (literally 30 seconds), slide or flip it onto a cutting board. Cool so you can handle it, roll it up into a cigar then cut into 7mm / 1/3" strips. Separate. Voila! Egg ribbons!
- Stir-fry – Heat the remaining oil in the same pan over high heat. Add the bacon and cook for 1 minute. Add the onion and cook until it starts to wilt and the bacon is light golden (about 2 minutes). Add the chicken and cook until the surface is seared. Then add the garlic and capsicum and cook for another 2 minutes until the chicken is cooked.
- Noodles – Add (in this order) the baby spinach, bean sprouts, noodles then sauce. Using 2 spatulas, toss well for 1 1/2 minutes or until the sauce stains the noodles. There will be noodle breakage – that's normal.
- Finish – Toss through the egg ribbons (gently, just to disperse) then serve immediately!
Notes
1. Soy sauce – Use either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here.
2. Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian noodles. Without, the flavour is missing something. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic substitute – 1/3 cup (80 ml) low sodium chicken stock. Except to toss the noodles for an extra minute or two.
3. Curry powder – Just the regular stuff you get from grocery stores, like Clives and Keens (Australian brands). Avoid hot – unless you want the heat!
4. Leftovers will keep for 3 days in the fridge. Not suitable for freezing.
Nutrition per serving.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
