Singapore Chicken Vermicelli
Ingredients
- 600g chicken thigh fillets, thinly sliced into bite sized pieces
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 320g stir fry veg - beansprouts and thinly sliced carrots, cabbage, peppers etc
- 260g vermicelli rice noodles
- 2 green chillies sliced
- 1 tsp finely chopped ginger
- 1 heaped tbsp finely chopped garlic
- 3 tbsp madras curry powder
- 3 tbsp soy sauce
- 3 tbsp rice wine (sub white wine vinegar/apple cider vinegar)
- 1 tbsp runny honey
- 1 tsp salt
- 200ml chicken stock
Preparation
For the marinade: 2 tsp soy sauce, 1 tsp turmeric, 1/2 tsp chilli powder, 1 tsp vegetable oil
Add the marinade ingredients to the chicken in a bowl and leave to marinate in the fridge for 60 minutes plus
Place the noodles into a large pan with a pinch of salt and cover with boiled water, separate them with a fork and leave to sit for a few mins. Drain in a colander and run under the cold tap for 30 second to cool them down. Set aside to continue draining
Heat your wok up high, add the oil and add the chicken, stir frying to seal and cook the meat for 5 minutes. Remove the chicken with a slotted spoon and set aside
Heat your wok up high, throw in the chopped ginger and green chillies and stir fry for 1 minute, then add the garlic and stir fry for 1 more minute before adding the sliced onions, stir fry for 1 minute then add the rest of the stir fry veg and stir fry for another 2 minutes. Decant the veg onto a plate and set aside
Add the chicken back to the wok on medium high, stir in the curry powder and stir fry for another two minutes, then add the soy, vinegar, honey, stock and salt while still stirring. Add the noodles and mix well to coat the noodles, then add the stir fry veg and mix well to combine for a few minutes
Season to taste and dress with fresh coriander and chopped spring onions
