Singapore noodles are spicy rice noodles stir-fried with curry powder and veggies.  But I heard they don’t actually have Singapore noodles in Singapore?  I guess it’s like how in China, they don’t call it ‘Chinese food’, just ‘food’?  Have you been to Singapore and had these noodles?

It’s a spicy, simple, easy to make weeknight supper, and considering my family is Hakka Chinese from India, these flavours definitely suit my taste buds.  You can find it on the menu at most Chinese restaurants, but with this recipe, you can make them at home instead – that way you can control the spiciness.

Chopping the veggies and chicken is the most time-consuming part of making this whole dish – the cooking time is actually pretty fast.  If you plan to make this on a weeknight, prep the veg and chicken the night before and put everything in the fridge.  That way when you get home, you can just toss everything in the wok and eat in no time.  Oh, and you can add bean sprouts too – they just need a rinse.  No chopping = saving time.  They didn’t look so fresh when I was shopping so I passed on them.

The noodles don’t take too long to soften (use hot or boiling water to speed up the process).

Coating the raw chicken in some GF tamari soy sauce and cornstarch is a Chinese technique to give the meat a more velvety texture and more flavour.  It’s called velveting the meat and you can read more about it here.  As for the vermicelli noodles, you can find them in the Asian aisle of your grocery store.  In the Asian supermarkets, there are whole aisles dedicated to the different varieties of noodles, which can be overwhelming.  Don’t stress out – anything that says ‘rice stick’ or ‘vermicelli’ will work.