Singapore Chow Mein
Singapore Chow Mein
Ingredients
For the Marinade
- 100 g chicken thigh, diced
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon cornflour
- 1 teaspoon oil
For the Noodles
- 300 g noodles, pre-cooked, egg noodles
For the Sauce
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon white sugar
- 1/2 teaspoon white pepper
- 1/4 teaspoon MSG, optional
- 100 ml chicken stock
For the Stir Fry
- 1 tablespoon oil
- 1/2 onion, sliced
- 1 red chilli, sliced
- 2 garlic, minced cloves
- 1/2 red pepper, sliced
- 1/2 yellow pepper, sliced
- 100 g beansprouts
- 100 g prawns, raw
- 30 g char siu, sliced
- 2 spring onions, sliced
Instructions
- 1
Place the diced chicken thigh into a bowl. Add 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornflour, and 1 teaspoon oil to the chicken. Mix all the ingredients thoroughly until the chicken is well coated. Set aside to marinate.
⏱️ 5 min
- 2
Boil the pre-cooked egg noodles for 1 minute. Immediately rinse the noodles with cold water to stop the cooking process and prevent them from sticking together. Drain well.
⏱️ 3 min
- 3
In a separate bowl, combine 1 tablespoon curry powder, 1 teaspoon turmeric, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon white sugar, 1/2 teaspoon white pepper, and 1/4 teaspoon MSG (if using). Pour in 100 ml chicken stock. Mix all the sauce ingredients thoroughly until well combined.
⏱️ 5 min
- 4
Heat a wok over high heat and add 1 tablespoon oil. Add the marinated chicken to the hot wok. Stir-fry until the chicken is approximately 80% cooked. Remove the chicken from the wok and set it aside.
⏱️ 3 min
- 5
Add the sliced onion, sliced red chilli, and minced garlic cloves to the wok. Stir-fry for 30 seconds. Add the sliced red pepper and sliced yellow pepper to the wok. Continue to stir-fry for another 30 seconds. Add the raw prawns to the wok. Stir-fry until the prawns are about 80% cooked.
⏱️ 3 min
- 6
Add the prepared noodles back into the wok with the vegetables and prawns. Return the previously cooked chicken to the wok. Pour the entire sauce mixture over the ingredients in the wok. Mix everything thoroughly, ensuring the noodles and other ingredients are evenly coated with the sauce. Add the beansprouts, sliced char siu, and sliced spring onions to the wok. Stir-fry for about 1 minute, or until all ingredients are heated through and well combined.
⏱️ 3 min
- 7
Serve the Singapore Chow Mein hot.
⏱️ 1 min
Kitchen Tools
Singapore Chow Mein
For the Marinade
- 100 g chicken thigh, diced
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon cornflour
- 1 teaspoon oil
For the Noodles
- 300 g noodles, pre-cooked, egg noodles
For the Sauce
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon white sugar
- 1/2 teaspoon white pepper
- 1/4 teaspoon MSG, optional
- 100 ml chicken stock
For the Stir Fry
- 1 tablespoon oil
- 1/2 onion, sliced
- 1 red chilli, sliced
- 2 garlic, minced cloves
- 1/2 red pepper, sliced
- 1/2 yellow pepper, sliced
- 100 g beansprouts
- 100 g prawns, raw
- 30 g char siu, sliced
- 2 spring onions, sliced
Instructions
- 1
Place the diced chicken thigh into a bowl. Add 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornflour, and 1 teaspoon oil to the chicken. Mix all the ingredients thoroughly until the chicken is well coated. Set aside to marinate.
⏱️ 5 min - 2
Boil the pre-cooked egg noodles for 1 minute. Immediately rinse the noodles with cold water to stop the cooking process and prevent them from sticking together. Drain well.
⏱️ 3 min - 3
In a separate bowl, combine 1 tablespoon curry powder, 1 teaspoon turmeric, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon white sugar, 1/2 teaspoon white pepper, and 1/4 teaspoon MSG (if using). Pour in 100 ml chicken stock. Mix all the sauce ingredients thoroughly until well combined.
⏱️ 5 min - 4
Heat a wok over high heat and add 1 tablespoon oil. Add the marinated chicken to the hot wok. Stir-fry until the chicken is approximately 80% cooked. Remove the chicken from the wok and set it aside.
⏱️ 3 min - 5
Add the sliced onion, sliced red chilli, and minced garlic cloves to the wok. Stir-fry for 30 seconds. Add the sliced red pepper and sliced yellow pepper to the wok. Continue to stir-fry for another 30 seconds. Add the raw prawns to the wok. Stir-fry until the prawns are about 80% cooked.
⏱️ 3 min - 6
Add the prepared noodles back into the wok with the vegetables and prawns. Return the previously cooked chicken to the wok. Pour the entire sauce mixture over the ingredients in the wok. Mix everything thoroughly, ensuring the noodles and other ingredients are evenly coated with the sauce. Add the beansprouts, sliced char siu, and sliced spring onions to the wok. Stir-fry for about 1 minute, or until all ingredients are heated through and well combined.
⏱️ 3 min - 7
Serve the Singapore Chow Mein hot.
⏱️ 1 min