Chicken Singapore Rice Noodles

Instructions

1. 1

   Allow 8 minutes for preparation. Use dry, thin rice vermicelli labeled to soften in 3–4 minutes in hot water. Thinly slice the bell pepper and onion, coarsely grate the carrot and mince the garlic. Beat the eggs in a small bowl. Cut the raw boneless, skinless chicken into short strips about 3 mm thick.

2. 2

   Heat a deep 30 cm skillet over medium-high heat, uncovered, for 1 minute. Add 1 tablespoon oil and the chicken. Stir-fry for about 5 minutes, spreading the strips around the pan and turning frequently, until the thickest pieces reach 74°C/165°F on a food thermometer. Transfer to a plate.

3. 3

   Keep the skillet over medium-high heat and add the remaining 1 tablespoon oil, bell pepper, onion and carrot. Stir-fry uncovered for 90 seconds. Add the garlic and curry powder and stir for another 30 seconds.

4. 4

   Reduce the heat to medium and push the vegetables to the edges. Pour the beaten eggs into the cleared center and scramble for about 1 minute, until fully set and reaching 71°C/160°F. Fold the eggs into the vegetables.

5. 5

   Add the soy sauce and all 400 ml water. Increase the heat to high, cover and bring to a boil, allowing about 2 minutes.

6. 6

   Add the dry vermicelli directly to the same skillet, breaking the bundles in half if needed to fit. Press the noodles into the liquid, cover and reduce the heat to medium-low. Cook for 4 minutes, briefly uncovering halfway through to lift and turn the noodles so they hydrate evenly.

7. 7

   Uncover, return the chicken and its juices, and increase the heat to medium-high. Toss and stir-fry for about 2 minutes, until the noodles are tender and the seasoning clings with no pooled liquid. Check that the chicken and the center of the noodle mixture reach 74°C/165°F, then divide among four plates.