Delicious Singapore Vermicelli Noodles with Chicken Recipe

Oh my goodness, have you ever had Singapore Vermicelli Noodles with Chicken? It’s, like, this vibrant dish that just bursts with flavor! As soon as you take a bite, it’s like you’ve been whisked away to a little street stall in Singapore… The aroma of ginger and garlic sizzling in the pan just draws you in, doesn’t it? And those lovely thin rice noodles—they’re so delicate, yet they soak up all that delicious sauce like little flavor sponges. Seriously, it’s a cozy bowl of happiness that’s perfect for weeknight dinners, or even when you wanna impress someone special.

Why You’ll Crave It

• Perfect balance of spices—it’s got that sweet, savory, and just a kick of heat.
• It’s super quick to whip up, like, just about 25 minutes from start to finish.
• Colorful veggies make it not just tasty, but eye-catching on the plate.
• You can mix and match proteins or veggies, totally customizable!
• And, um, did I mention it smells ridiculously good while cooking?

My family fights over the last bowl, every single time…

What You’ll Need

• Chicken breast: 300 grams of tender, thinly sliced chicken—so juicy and perfect.
• Rice vermicelli noodles: 250 grams—these soft noodles are just the best.
• Vegetable oil: 2 tablespoons—just enough for that lovely sauté.
• Garlic: 2 cloves, minced—can’t go wrong with garlic!
• Ginger: 1 tablespoon, grated—adds such a wonderful warmth.
• Onion: 1 medium, thinly sliced—the base for that flavorful kick.
• Carrot: 1 medium, julienned—for that sweet crunch.
• Red bell pepper: 1 medium, sliced—such a pop of color!
• Cabbage: 1 cup, shredded—adds that nice texture.
• Spring onions: 2, chopped—freshness explosion!
• Soy sauce: 3 tablespoons—gets that umami flowing.
• Oyster sauce: 1 tablespoon—just trust me on this one.
• Dark soy sauce: 1 tablespoon—adds depth and color.
• Sugar: 1 teaspoon—balance in the flavors.
• Salt and pepper: to taste—season it just right.
• Sesame oil: 1 teaspoon—oh, that nutty aroma!
• Chili flakes: optional, to taste—if you like some heat!

Easy How-To

Prep that Chicken

Alright, first things first—cut your chicken breast into thin strips, like, quick and easy. Then marinate with soy sauce, oyster sauce, and sesame oil… just let it soak up those flavors for about 15 minutes. Super simple!

Get that Chicken Cooking

Next, heat a bit of oil in a large wok or pan over medium-high heat. Toss in the marinated chicken and cook it until it’s browned and, um, cooked through. Once it’s looking fab, take it out and set it aside. Just a little pause before moving on!

Chop Those Veggies

Now, chop your onions, garlic, and get those carrots and bell peppers sliced. You know, it’s all about the prep… makes things flow better as you cook!

Cook Those Veggies Up

In the same wok, add some more oil if ya need it, and throw in those onions and garlic, cooking until they’re fragrant… then add the carrots and bell peppers. Stir-fry until they’re tender but still a bit crisp, you know?

Noodles Time

So, soak your vermicelli noodles in hot water for about 10 minutes, just until soft. Drain them… and then add them into the wok with the veggies. It’s all coming together!

Mix It All Together

Bring back the chicken to the wok and add in your soy sauce, a little more oyster sauce, and pepper. Toss everything together… seriously toss! Let them all mingle in the pan.

Finish Cooking

Keep stir-frying for just a few more minutes until everything’s heated through and those noodles are well coated. Mmm, you can almost smell it now, right?

Serve It Up!

Transfer those gorgeous Singapore Vermicelli Noodles onto a serving platter… garnish it with some chopped spring onions or a sprinkle of coriander. It’s all about that final touch!

Good to Know

• If you want to switch it up, chicken can totally be replaced with shrimp, pork, or even tofu!
• Don’t be shy with those veggies… throw in bean sprouts, peas, or whatever is in your fridge.
• And if you’re like me and enjoy some heat, add chili paste or fresh chili slices when cooking.

Serving Ideas

• Serve with a crispy spring roll on the side for a fun, colorful plate.

Top Tricks

• If you want extra flavor, sear the chicken first before marinating, it gives that lovely grilled taste.

Frequently Asked Questions

Can I use other proteins instead of chicken?

Absolutely! You could use beef or shrimp, or even tofu if you wanna keep it vegetarian. Just adjust the cooking times accordingly, so everything’s cooked right!

How can I store leftovers?

Leftovers will keep nicely in an airtight container in the fridge for about two days. Just reheat gently on the stove or microwave when you’re ready to dive back in.

What kind of vermicelli noodles should I use?

Definitely go for rice vermicelli noodles, they work best for stir-frying and have that lovely texture. Trust me, it makes a difference!

Can I add more vegetables?

Of course! Toss in any veggies you like—zucchini, snap peas, whatever you’ve got on hand. It’s a great way to enhance nutrition, too.

Is this dish gluten-free?

Yes! If you choose gluten-free soy sauce and stick to rice vermicelli noodles, you’re in the clear!

Conclusion

So there you have it—Singapore Vermicelli Noodles with Chicken is this delightful, aromatic dish that’s so quick and satisfying but still packed with flavor. It’s such a great way to bring a little taste of Singapore into your home and customize it to your taste. Whether for a cozy weeknight dinner or a gathering with friends, it’s bound to hit that craving spot… so, go on, give it a try! You won’t regret it!

More Recipe Suggestions

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Chili Chicken

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Beef Satay Skewers

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