Singapore Chow Mein ( Singapore Noodles )
Takeaway favourite easy Singapore chow mein recipe made with rice vermicelli noodles, chicken, prawns/shrimps, vegetables, and flavourful seasonings. This recipe is adaptable, quick, and incredibly delicious!
Servings: 2 -3
Calories: 645kcal
Equipment
- Large wok/pan Non stick wok or traditional carbon steel wok
Ingredients
- 120 gram Rice vermicelli noodle About 4.2oz ( dried rice vermicelli )
- 120 gram Boneless chicken thigh/breast Cut small dices or slices
- 120 gram Prawn peeled and deveined
- 2 Eggs Whisked
- 1 Carrot Julienne, cut matchstick pieces
- ½ Onion Cut thin slices
- 5-6 Baby Corn Cut half lengthwise
- 3-4 Spring Onions Cut 2 inch pieces
- 7-8 Mangetout Snow peas/sugar snap peas
- 3-4 cloves Garlic Finely chopped
- 2-3 Tbsp Oil Vegetable or neutral flavour oil
- 1 tsp Salt
- ¼ tsp Black pepper
- 1 tsp Curry powder ( see details in note )
Seasoning
- 3 tbsp light soy sauce
- 2 tsp Dark soy sauce
- 1 tbsp Sugar
- 2 tsp Curry powder
- 1 tsp chicken powder
Instructions
- First, soak the dried rice vermicelli in the hot water for 8-10 minutes, then drain the water out, rinse with cold water and set it aside. ( Or you can prepare by the packet instructions. )
- Whisk the eggs with a pinch of salt. Heat the large wok/pan over medium high heat, drizzle 1 tbsp of oil and stir fry the eggs and break the egg into small pieces. Remove from pan and set it aside.
- Drizzle 1 tbsp of oil into the remaining pan, add garlic and saute for a few seconds. Next, add the chicken pieces and stir fry over medium-high heat until no longer pink. Then add the prawns and continue stir fry for another 1-2 minutes. Season with 1tsp salt, ¼ tsp black pepper, and 1 tsp curry powder. Remove from pan and set it aside.
- In the same pan, add more oil if needed, stir fry the onions for a few seconds, follow with baby corns, carrots, and mangetout.
- Place the vermicelli noodles in the wok and season with light soy sauce, dark soy sauce, sugar, chicken powder, and curry powder. Toss it well for a few seconds.
- Now add the cooked chicken, prawns, eggs and combine everything and cook for another 1-2 minutes. Finish with spring onions, make a taste test and add more salt or pepper to your taste. Transfer to serving plate and serve immediately while hot.
Notes
- Curry powder - We usually use hot Madras curry powder in our Singapore Chow Mein. You can use your favourite curry powder mild/hot.
- Protein - Add your favorite shrimp, prawns, chicken, char siu, bacon, or your choice of protein cut into small dices.
- Noodles - Rice vermicelli noodle is ideal for this recipe. It is also known as rice stick, mei fun noodles, or fine vermicelli noodles. Instead of rice noodles, you can also use egg noodles, wheat noodles, or glass noodles.
- Vegetables - Feel free to add your favourite stir-fry vegetables. Carrot, cabbage, onions, spring onions ( green onions ), bell peppers, baby corn, and mangetout are commonly used in Chinese takeaway Singapore noodles recipes.
- What is chicken powder? Chicken powder is chicken bouillon/stock powder, it brings umami flavour to the dish.
- Can you make it vegetarian? You can swap chicken and prawns with firm tofu, mushroom, or Quorn meat. Swap chicken powder with msg or vegetarian seasonings like dashi or vegetarian stir fry sauce.
- Can you make it ahead and reheat it? Like other stir-fries, it tastes best when freshly cooked. But you can cook ahead keep it in an air-tight container in the fridge and reheat it in the microwave or over a stovetop. Add a splash of water as the rice noodles can be dried out the next day.
Nutrition
Calories: 645kcal | Carbohydrates: 75g | Protein: 38g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 299mg | Sodium: 3541mg | Potassium: 849mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5684IU | Vitamin C: 14mg | Calcium: 139mg | Iron: 4mg
