Singapore Rice Noodles with Asparagus & Chicken

Singapore Noodles

This is one of my favourite dishes to order at a Chinese restaurant. It's made with thin rice noodles (Mei Fun) which are available in the international aisle of our local supermarket. 

Pre-cooked Rice Noodles

These packages of rice noodles are conveniently packaged in 5.3 ounce pouches, are shelf-stable and don't require refrigeration. 

Recipe on back of package

The recipe for Singapore rice noodles and a list of ingredients are provided on the back of each package, but many substitutions were made when I prepared my noodles. 

Curry Powder

The main ingredient in this recipe is curry powder and S&B Oriental Curry Powder is my choice. It's full of flavour, aromatic and tasty without too much spicy heat. I find that boiling it in some chicken/vegetable broth and then suffusing the noodles in this liquid helps the seasoning to permeate throughout the noodles. Boiling the curry powder also helps to reduce the raw taste of the spices.

Singapore Vermicelli Noodles with Shrimp

I generally make Singapore noodles with shrimp and bean sprouts, but there were rotisserie chicken and asparagus on hand, so that's what I used with the rice noodles today. This is a one-dish meal that can be made in under 30 minutes and is a great lunch idea.

Ingredients:

2 (3.4 oz.) pouches Kame Singapore Express Rice Noodles, pre-cooked

8 oz. cooked rotisserie chicken and tofu, sliced

1/2 cup chicken/vegetable broth or water

1 Tbsp. curry powder
1 tsp. freshly ground black pepper

4 Tbsp. vegetable oil
1 tsp. grated ginger or paste 

2 tsp. garlic, minced

1 large onion, sliced

1 + 1 green chilies, diced

1/2 large beefsteak or 1 medium Roma tomato, diced

1 bundle asparagus spears, cut in 1-1/2" lengths
2 stalks green onions, sliced
1 tsp. toasted sesame oil
2 eggs, beaten
1/2 tsp. Ajinomoto (MSG), optional 
salt to taste

Directions:

1. Remove noodles from package and separate to remove clumps.
2. Simmer curry powder, salt & black pepper in broth for 3 minutes.
3. Off heat, soak noodles in broth until water is absorbed. 
4. Heat oil in a skillet over medium-high heat and saute ginger, garlic and 1 green chili.
5. Add onions and tomatoes and stir-fry for 2-3 minutes.
6. Add noodles, asparagus, chicken, tofu and salt to taste.
7. Make a well in the center, pour some oil and beaten eggs and allow to set.
8. Turn heat down to medium, add noodles and MSG, stir and cook until noodles are coated with eggs.
9. Garnish with sesame oil, remaining diced chilies and green onions.

Serve right away.