Singapore noodles with chicken
Thin rice noodles tossed with curry powder, chicken, egg and crunchy vegetables until everything turns golden, a takeout classic from one skillet.
- 35 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.56 a serving
- 480 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 6 oz rice noodles
- 1 lb chicken breasts, cut into thin strips
- 1 tsp sesame oil
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 4 green onions, cut into 1-inch pieces
- 2 tsp curry powder
- ½ cup frozen peas
- 1 cup bean sprouts
From your pantry
- 3 tbsp soy sauce
- 1 tsp sugar
- 3 tbsp vegetable oil, divided
- ¼ tsp ground turmeric
Each serving has about 480 calories, 35 g protein, 44 g carbs and 17 g fat, and costs about $2.56 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No red bell peppers? Yellow bell peppers work.
- No green onions? Chives work.
- No frozen peas? Frozen mixed vegetables work.
Steps
Tap an underlined word for a quick explanation.
Soak the noodles in a bowl of very hot tap water for 8 minutes, until soft, then well.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Timer: 8 min
the soy sauce, sugar, sesame oil and 3 tablespoons of water together in a cup.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the chicken into thin strips and wash your hands and board.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Heat 1 tablespoon of oil in a large over medium-high, pour in the eggs, and until just set, about 1 minute. Tip them onto a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium-high heatTimer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Add 1 tablespoon of oil and cook the chicken 4 minutes, , until the thickest strip reads 165°F. Add it to the eggs.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium-high heatTimer: 4 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Add the last tablespoon of oil with the garlic, pepper and green onions and 1 to 2 minutes, until the pepper .
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Medium-high heatTimer: 1 min 30 sec
Sprinkle in the curry powder and turmeric and for 30 seconds, .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium-high heatTimer: 30 sec
Add the noodles and sauce and with tongs for 2 minutes, until the noodles turn evenly yellow.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 2 min
Dolly’s tip: Tongs and a lifting motion keep the thin noodles from clumping.in the chicken, eggs, peas and bean sprouts for 1 minute, until hot, and serve.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 1 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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