Singapore Noodles with Chicken

📝 Ingredients

• 200 g dried rice vermicelli
• 400 g chicken breast
• 4 eggs
• 1 red pepper (about 150 g)
• 300 g Chinese cabbage
• 200 g bean sprouts
• 3 spring onions
• 2 garlic cloves + 15 g fresh ginger
• 1 tbsp mild curry powder + ½ tsp turmeric
• 4 tbsp soy sauce (1 for the chicken, 3 for the sauce) + 1 tbsp oyster sauce + 1 tsp caster sugar
• 3 tbsp sunflower oil (1 for the omelette, 1 for the chicken, 1 for the vegetables)
• Salt, black pepper

🍴 Utensils

• Wok or large sauté pan
• Large mixing bowl
• Colander
• Chopping board
• Bowl
• Spatula

📖 Steps

1. Put the rice vermicelli in a large bowl, cover with boiling water and leave to soak for 4 to 5 min (see packet), until pliable but still firm. Drain, rinse under cold water and shake well: if they're too soft, they'll break up in the wok.
2. Cut the chicken into thin 5 mm strips and mix with 1 tbsp soy sauce. Deseed the pepper and cut it into thin strips, shred the Chinese cabbage into 1 cm ribbons, chop the garlic and grate the ginger. Slice the spring onions, keeping the white and green parts separate.
3. In a bowl, mix the remaining 3 tbsp soy sauce, the oyster sauce and the sugar. Lay out all the prepared ingredients next to the hob before you start: wok cooking goes very fast and leaves no time for chopping.
4. Beat the eggs with a pinch of salt. Heat 1 tbsp oil in the wok over a medium heat, pour in the eggs and tilt the wok to make a thin omelette. Cook for 2 min without stirring until set, flip it over and cook for 30 s, then roll it up and cut into 1 cm strips.
5. Return the wok to a high heat with 1 tbsp oil. Sear the chicken for 4 to 5 min, stirring, until golden and no longer pink in the middle (cut a strip to check). Set aside on a plate.
6. Add the last tbsp oil, then the garlic, ginger and spring onion whites and stir for 30 s without letting them brown. Add the pepper and Chinese cabbage and stir-fry for 3 min over a high heat: they should stay crunchy.
7. Sprinkle over the curry powder and turmeric and stir for 20 s to release their aromas. Add the vermicelli and the sauce, then toss for 2 min, lifting the noodles with two spatulas, until they're evenly yellow and piping hot.
8. Return the chicken, add the bean sprouts and omelette strips and toss for another 1 min, just to heat through: the sprouts should stay crunchy. Taste, add pepper and salt if needed. Serve immediately, sprinkled with the spring onion greens.