Singapore Rice Noodles with Chicken is one of my comfort foods. It is one of the dishes I miss the most from Charles Plaza (a healthy Chinese restaurant that used to be in Philadelphia’s Chinatown). It’s right there with Hot & Sour Soup, Chicken Dumplings and Chicken Soong (an amazing appetizer – I’ll have to make it and post it!).
Traditionally, at least from what I am used to, Singapore rice noodles are most often served with both chicken and shrimp.
Since my husband used to (yes, used to!) have an anaphylactic food allergy to shellfish, we always ordered our Singapore rice noodles minus the shrimp and even though I love shrimp, I came to expect the dish with just chicken.
I’ve made many versions and renditions of this dish over the years that we moved away from Philly (and Charles Plaza) and have finally gotten it just right. At least what tastes closest to Charles Plaza version anyway.
- Before you completely freak out at the list of ingredients, take a look at the ingredients photo and the after “prep” photo. A huge chunk of these items quickly get mixed up to become the sauce. There is minimal chopping (especially if you buy the already shredded cabbage and carrots!) and the cook time is very quick!
- If you want this spicy, make sure to up the crushed red pepper flakes to 1/2 teaspoon plus serve alongside some Hot Chinese Oil.
- MORE GLUTEN FREE CHINESE COPY CAT DISHES:
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Singapore Rice Noodles with Chicken
- 8 ounces Mai Fun thin rice noodles, soaked and drained
- 2 tablespoons curry powder
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes 1/2 if you want it spicy
- pinch salt
- pinch ground white pepper
- 2 teaspoons coconut palm sugar
- 1/2 teaspoon rice vinegar
- 2 1/2 tablespoons cold water
- 1/4 cup + 1 tablespoon coconut aminos or gluten free low sodium Tamari
- 2 tablespoons avocado oil divided (or other high heat oil)
- 3 large eggs
- 1 pound boneless skinless chicken thighs (or breasts), trimmed of any visible fat and thinly sliced into 2" to 3" long pieces
- 3 medium cloves garlic smashed and finely chopped
- 1 inch piece fresh ginger root peeled and finely chopped (approx. 1/2 Tablespoon)
- 1 medium yellow onion halved and thinly sliced
- 4 cups shredded green cabbage
- 1/2 cup shredded carrots
- 3/4 cup thinly sliced snow peas
- 1 tablespoon toasted sesame oil
- 2 scallions sliced into 2" diagonals for serving
Soak Mai Fun noodles according to package directions or for 10 to 12 minutes in cold water. Drain well and set aside.
In a small bowl or measuring cup, mix curry powder, turmeric, red pepper flakes, salt, white pepper, palm sugar, rice vinegar, cold water and coconut aminos together.
Crack eggs and beat with a fork (like for scrambled eggs).
Trim chicken of any visible fat and thinly slice into 2" to 3" long pieces. They don't all have to be perfect or exactly the same.
Smash garlic and finely chop. Peel ginger and finely chop. Combine chopped garlic and ginger in a small ramekin.
Halve onion and thinly slice. To save time, you can buy already shredded cabbage and carrots (do this if you can!). If not, shred cabbage until you have 4 cups and carrots until you have 1/2 cup. Combine with onion.
Clean snow peas and remove strings. Thinly slice (lengthwise) until you have 3/4 cup.
Slice scallions on the diagonal into 2" pieces
Heat wok or very large fry pan over medium heat. Once very hot, add 1/2 Tablespoon avocado oil then eggs. Cook eggs 2 to 3 minutes until firm. You can let the eggs set into a thin omelette and then slice it or just scramble them - whatever you prefer. Remove from wok to a dish and set aside.
Turn heat to high and add 1 Tablespoon avocado oil. Add sliced chicken (in a single layer) and cook 6 to 8 minutes until just cooked through and there is no pink. Remove from wok to dish with egg.
Add remaining 1/2 tablespoon avocado oil and then garlic and ginger. Cook, stirring constantly, for 20 to 30 seconds until just fragrant.
Add 1/2 sauce mixture and allow to cook for 20 to 30 seconds to thicken.
Add onion, cabbage and carrot. Toss until well coated and continue cooking for 3 to 4 minutes until softened.
Add drained rice noodles, snow peas and remaining sauce. Toss until rice noodles are well coated in sauce and warmed through, about 1 to 2 minutes
Add chicken and egg and toss until coated and warmed through, about 1 to 2 minutes.
Turn off heat, add thinly sliced scallions and toasted sesame oil. Toss, Serve and Enjoy!