Singapore Chicken Vermicelli Noodles

Here’s an easy version of Singapore Noodles made using chicken and bacon instead of having to hunt down Chinese BBQ Pork and peel fresh prawns. Same sauce, same vermicelli noodles, just as delicious. You can make this tonight!

These noodles are a simpler “I can make this tonight!” version of Singapore Noodles, a firm takeout favourite in Australia. It’s made with yellow curry flavoured vermicelli noodles stir fried with vegetables, egg ribbons, Chinese BBQ Pork (Char Siu) and fresh prawns. It’s fast to make – if you happen to have the pork and prawns on hand. Which I never do.

So here’s a version you can make using more regular weekly grocery items. Bacon, chicken, baby spinach and bean sprouts (useful no-chop vegetables I always have). Plus red capsicum strips and egg ribbons (literally just a thin omelette cut into strips), both of which are Singapore Noodle staples, all tossed in the Singapore Noodle curry flavoured sauce.

• 100 g/3.5 oz dried vermicelli noodles (not glass noodles)

• 3 tbsp light soy sauce , or all-purpose soy (not dark soy)
• 3 tbsp Chinese cooking wine (Shaoxing wine)
• 3 tsp curry powder
• 1 tsp white sugar
• 1/2 tsp white pepper (sub black pepper)

• 150g/ 5 oz skinless boneless chicken thighs (sub breast or tenderloin), cut in half lengthways then finely sliced into 5mm / 1/5″ strips
• 1/4 tsp cooking salt / kosher salt
• 1/2 tsp curry powder

• 2 tbsp plain oil (canola, veg, peanut)
• 2 eggs , whisked
• 100g/3 oz streaky bacon , chopped into small pieces
• 1/2 brown onion , finely sliced
• 3 garlic cloves , finely minced
• 1 red capsicum (bell pepper), deseeded and finely sliced
• 1 very heaped cup bean sprouts (or more leafy greens)
• 1 very heaped cup baby spinach (or other cook-able leafy greens or more bean sprouts)