Singapore Vermicelli Noodles with Chicken
Ingredients:
200g vermicelli noodles
2 tbsp vegetable oil
2 chicken breasts, thinly sliced
1 large onion, thinly sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 carrots, julienned
3 garlic cloves, minced
1 tbsp curry powder
2 tbsp soy sauce
1 tbsp oyster sauce
2 eggs, beaten
1/2 cup chicken broth
Salt and pepper to taste
Fresh cilantro, chopped for garnish
Lime wedges for serving
Directions:
Soak the vermicelli noodles in hot water for 5-10 minutes until softened. Drain and set aside.
Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat. Add the sliced chicken and stir-fry until cooked through. Remove from the wok and set aside.
In the same wok, add the remaining vegetable oil. Add the onion, red bell pepper, yellow bell pepper, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Add the minced garlic and curry powder, and stir-fry for another minute until fragrant.
Push the vegetables to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
Add the softened vermicelli noodles, cooked chicken, soy sauce, oyster sauce, and chicken broth. Toss everything together until well combined and heated through.
Season with salt and pepper to taste.
Garnish with chopped cilantro and serve with lime wedges.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes�Kcal: 350 per serving | Servings: 4
