Singapore Chicken Vermicelli Noodles

Name: Singapore Chicken Vermicelli Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Cuisine: Asian
Ingredients: 100 g dried vermicelli noodles; 3 tbsp light soy sauce; 3 tbsp Chinese cooking wine (Shaoxing); 3 tsp curry powder; 1 tsp white sugar; 0.5 tsp white pepper; 150 g skinless, boneless chicken thighs; 0.25 tsp salt; 0.5 tsp curry powder; 2 tbsp neutral oil (rapeseed, vegetable or peanut); 2 eggs; 100 g pork belly; 0.5 brown onion; 3 garlic cloves garlic cloves; 1 red pepper; 1 cup bean sprouts; 1 cup baby spinach

Lunch Savory Asian Flexitarian Curry

Chicken noodle dish with vermicelli noodles and a spicy sauce made from soy sauce, cooking wine and curry powder. Quick to prepare.

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Preparation time 25 min (10 min cooking/baking)

Inspired by foryoueats.com (07.08.2026)

Ingredients

3Servings

100 g dried vermicelli noodles (350 kcal)
3 tbsp light soy sauce (30 kcal)
3 tbsp Chinese cooking wine (Shaoxing) (150 kcal)
3 tsp curry powder (30 kcal)
1 tsp white sugar (16 kcal)
0,5 tsp white pepper (2 kcal)
150 g skinless, boneless chicken thighs (248 kcal)
0,25 tsp salt (0 kcal)
0,5 tsp curry powder (15 kcal)
2 tbsp neutral oil (rapeseed, vegetable or peanut) (240 kcal)
2 eggs (156 kcal)
100 g pork belly (500 kcal)
0,5 brown onion (20 kcal)
3 garlic cloves garlic cloves (12 kcal)
1 red pepper (30 kcal)
1 cup bean sprouts (74 kcal)
1 cup baby spinach (55 kcal)

Nutrition	per serving	per 100 g
Calories	643 kcal	232 kcal
Carbohydrates	30,5 g	11,0 g
Fat	16,2 g	5,9 g
Protein	34,3 g	12,4 g

Allergens & Intolerances

Contains
GlutenEggsSoyCeleryMustard

Does not contain
LactoseNutsSesameFishCrustaceans

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Nutrition Index

6 /10

The dish provides a good amount of protein from the chicken and eggs. It also contains a high proportion of carbohydrates from the noodles and some fat from the pork belly and oil. It provides a balanced base but could contain more vegetables.

Preparation steps

Ingredients per step

Mix the soy sauce, cooking wine, curry powder, sugar and white pepper to make the sauce.
- light soy sauce (3 tbsp)
- Chinese cooking wine (Shaoxing) (3 tbsp)
- curry powder (3 tsp)
- white sugar (1 tsp)
- white pepper (0,5 tsp)
Mix the salt and curry powder with the chicken to season it.
- skinless, boneless chicken thighs (150 g)
- salt (0,25 tsp)
- curry powder (0,5 tsp)
Prepare the vermicelli noodles according to the packet instructions, then drain and leave to drain thoroughly.
- dried vermicelli noodles (100 g)
Heat some of the oil in a large non-stick frying pan over medium-high heat. Pour in the beaten egg in a spiral to form a thin omelette. Once the surface has set, slide the omelette onto a chopping board. Leave to cool, roll up and cut into strips.
- neutral oil (rapeseed, vegetable or peanut) (2 tbsp)
- eggs (2)
Heat the remaining oil in the same pan over high heat. Add the pork belly and fry for 1 minute. Add the onion and fry until it begins to wilt and the pork belly is lightly golden, approximately 2 minutes. Add the chicken and fry until the surface is seared. Add the garlic and pepper and fry for a further 2 minutes, until the chicken is cooked through.
- skinless, boneless chicken thighs (150 g)
- neutral oil (rapeseed, vegetable or peanut) (2 tbsp)
- pork belly (100 g)
- brown onion (0,5)
- garlic cloves (3 garlic cloves)
- red pepper (1)
Add the baby spinach, bean sprouts, noodles and sauce. Mix thoroughly using two spatulas until the sauce has coloured the noodles. Some noodles may break during mixing.
- dried vermicelli noodles (100 g)
- light soy sauce (3 tbsp)
- bean sprouts (1 cup)
- baby spinach (1 cup)
Carefully fold in the egg strips and serve immediately.
- eggs (2)

Notes

The preparation time was estimated based on the individual steps. The cooking time was also estimated. Nutritional values are estimates.