30-Minute Singapore-Style Curry Rice Noodles
A vibrant stir-fried noodle dish featuring tender chicken pieces, crisp vegetables, and chewy rice noodles tossed in a savory-sweet curry sauce. The combination of soy sauce, curry powder, and chili garlic sauce creates an aromatic base that coats every strand of noodle. Bell peppers and sugar snap peas add satisfying crunch and bright color, while green onions provide a fresh finish. This quick weeknight meal delivers bold Asian flavors in under 30 minutes, making it perfect for busy families craving restaurant-quality takeout at home.
Ingredients
- 8 cups water
- 4 oz uncooked rice stick noodleslo mein noodles1:1wheat
cook according to package directions
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- ½ teaspoon curry powder
- 1 teaspoon chili garlic saucesriracha1:1spicy
adjust to taste
- ½ cup water
- 2 tablespoons vegetable oil
- ½ lb boneless skinless chicken breasts, cut into 3/4-inch pieces
- ¼ teaspoon salt
- 1 red bell pepper, cut into thin strips
- ¼ lb sugar snap peas, thinly sliced on the bias
- 6 green onions, greens and whites separated, thinly sliced on the bias
Instructions
- 1
Place water in large microwavable bowl and microwave uncovered on High until boiling
- 2
Soak noodles in hot water until softened, then drain and cut into pieces using scissors
- 3
Mix soy sauce, sugar, curry powder and chili garlic sauce in small bowl, then stir in water
- 4
Heat vegetable oil in nonstick skillet over medium-high heat until hot but not smoking
- 5
Add chicken, sprinkle with salt, and cook turning once until browned on both sides
- 6
Add bell pepper, peas and green onion whites and cook stirring frequently until vegetables soften and begin to brown on edges and chicken is no longer pink in center
- 7
Add soy sauce mixture and drained noodles to skillet and stir to combine
- 8
Reduce heat to medium and simmer stirring constantly until sauce is absorbed
- 9
Stir in green onion greens and divide mixture among plates
Tips
Cut noodles with scissors after soaking to prevent them from becoming too long and unwieldy during stir-frying
Keep heat at medium-high when cooking chicken and vegetables to achieve proper browning and maintain crisp texture
Add sauce mixture and noodles at the end to prevent overcooking and ensure even coating
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Reheat in microwave or skillet with splash of water.
Prepare sauce mixture and cut vegetables up to 1 day ahead. Cook noodles and assemble dish just before serving.
Serve immediately while hot for best texture. Garnish with additional sliced green onions or sesame seeds if desired.
Common Mistakes
Don't oversoak noodles to avoid mushy texture
Keep chicken pieces uniform size to ensure even cooking
Don't overcrowd skillet to avoid steaming vegetables
Substitutions
cook according to package directions
FAQ
Can I make this vegetarian?
Yes, replace chicken with firm tofu or extra vegetables like mushrooms and carrots. Press tofu well and cube before cooking.
What if I can't find rice stick noodles?
Use rice vermicelli, lo mein noodles, or even spaghetti as substitutes. Adjust cooking time according to package directions.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently with a splash of water to restore moisture and prevent drying.