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Singapore curry noodles with prawns, sliced chicken, egg and red pepper in a dark bowl

Singapore Curry Noodles

Turmeric-gold rice vermicelli tossed with prawns, chicken breast, and egg, with double protein doing what the takeout version never does.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 200 g dried thin rice vermicelli
  • 350 g chicken breast sliced thin
  • 250 g raw prawns, peeled thawed if frozen, patted dry
  • 2 large eggs, beaten
  • 2.5 tbsp neutral oil divided
  • 1.5 tbsp curry powder a Madras style blend
  • 1 tsp ground turmeric for color
  • 1 red bell pepper, cut into strips
  • 1 small onion, sliced
  • 150 g bean sprouts
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 0.25 tsp white pepper
  • 2 scallions, cut into lengths

Method
 

  1. Soak the vermicelli in hot tap water for 8 to 10 minutes until pliable but still firm, then drain well. Do not boil it; the noodles finish cooking in the wok and boiled vermicelli turns to mush.
  2. Mix the curry powder, turmeric, soy sauce, sugar, and white pepper with 3 tbsp water to make a loose paste. Pre-mixing means no raw spice pockets later.
  3. Heat 1 tbsp oil in a wok over high heat. Stir-fry the chicken until just cooked, about 3 minutes, and set aside. Add the prawns, 90 seconds per side until pink, and set aside with the chicken.
  4. Add 1/2 tbsp oil and pour in the eggs. Let them set halfway, then scramble into ribbons and push to the side of the wok.
  5. Add the last 1 tbsp oil with the onion and bell pepper and stir-fry 2 minutes. Add the drained noodles and the curry mixture and toss constantly with tongs or chopsticks for 2 to 3 minutes until every strand is evenly yellow.
  6. Return the chicken and prawns, add the bean sprouts and scallions, and toss for a final minute. The sprouts should stay crunchy. Taste; it usually wants a last splash of soy.