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Embark on a Gastronomic Odyssey: Indian-Style Singapore Chicken Noodles:

Payal
Chinese noodles

A fusion of tastes As Singapore noodles and Indian spices take your taste buds on a gustatory ride. The result? Singapore Chicken Noodles Indian Style–a beautiful dish that combines the old heritages of two cuisines in the most delectable manner. This masterpiece of a dish marries the intensely bold and fragrant flavors of Indian cuisine with the essence of Singapore’s streets..

Instruction:

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How to prepare Indian-Style Singapore chicken noodles:

Recipe by PayalCourse: Chinese, Non-Vegetarian Stater, StaterCuisine: Indian-Singaporean Fusion
Servings

4

servings
Prep time

25

minutes
Cooking time

30

minutes
Calories

300

kcal

Set off on a gastronomic odyssey, as we taste our way into the intriguing world of Singapore chicken noodles. Let us make this lovely dish together and relish the foods of this fine recipe.

Ingredients

  • 250 g boneless, skinless chicken thighs, thinly sliced

  • 100 g dried rice noodles

  • 1 large onion, finely diced

  • 2 cloves garlic, minced

  • 1 tablespoon ginger, finely grated

  • 1 tablespoon curry powder

  • 1/2 teaspoon turmeric powder

  • 1/4 teaspoon red chili powder

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon dark soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon sugar

  • 1 red bell pepper, cut into strips

  • 1 green bell pepper, cut into strips

  • 1 carrot, julienned

  • 2 tablespoons vegetable oil

  • Salt and pepper to taste

Directions

  • Step 1: Marinating the Chicken:
    In a spacious bowl, combine the chicken strips with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1/2 teaspoon of turmeric powder.
    Thoroughly mix and let the chicken marinate for at least 15 minutes.
  • Step 2: Cooking the Noodles:
    Boil plenty of water. Put some rice noodles into the hot water and cook until soft. Drain the noodles and set aside.
  • Step 3: Stir-Frying the Vegetables:
    Heat vegetable oil in a large wok or frying pan over medium-high heat. Add the onion and cook until softened and translucent, approximately 3-4 minutes.
  • Step 4: Infusing the Spices:
    Add the garlic, ginger, curry powder, turmeric powder, and red chili powder to the wok. Stir-fry for about 1 minute until the spices release their fragrance.
  • Step 5: Present the chicken:
    Add the chicken pieces to the wok and cook until browned and cooked through, about 5-7 minutes.
  • Step 6: Mix the sauces:
    Pour in soy sauce, oyster sauce, dark soy sauce, rice vinegar and sugar. Toss well and coat the chicken and vegetables in the rich sauce.
  • Step 7: To add the vegetables:
    Add the sliced ​​spinach and julienned carrots to the wok. Stir for about 3-4 minutes until the vegetables are slightly soft but retain crispness.
  • Step 8: Assembling the noodles:
    Gently fold the cooked rice noodles in the wok. Toss well to ensure the noodles are evenly coated with the sauce and vegetables.
  • Step 9: Seasoning to Perfection:
    Season the dish with salt and pepper to taste.

Tips:

  • For extra spice, adjust the red chili powder to your preference.
  • To enhance sweetness, add a pinch of extra sugar or honey.
  • Garnish the noodles with chopped scallions or cilantro for a burst of freshness.
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