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Chinese noodles

Embark on a Gastronomic Odyssey: Indian-Style Singapore Chicken Noodles:

A fusion of tastes As Singapore noodles and Indian spices take your taste buds on a gustatory ride. The result? Singapore Chicken Noodles Indian Style–a beautiful dish that combines the old heritages of two cuisines in the most delectable manner. This masterpiece of a dish marries the intensely bold and fragrant flavors of Indian cuisine with the essence of Singapore’s streets..


How to prepare Indian-Style Singapore chicken noodles:

Recipe by PayalCourse: Chinese, Non-Vegetarian Stater, StaterCuisine: Indian-Singaporean Fusion


Prep time


Cooking time





Set off on a gastronomic odyssey, as we taste our way into the intriguing world of Singapore chicken noodles. Let us make this lovely dish together and relish the foods of this fine recipe.


  • 250 g boneless, skinless chicken thighs, thinly sliced

  • 100 g dried rice noodles

  • 1 large onion, finely diced

  • 2 cloves garlic, minced

  • 1 tablespoon ginger, finely grated

  • 1 tablespoon curry powder

  • 1/2 teaspoon turmeric powder

  • 1/4 teaspoon red chili powder

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon dark soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon sugar

  • 1 red bell pepper, cut into strips

  • 1 green bell pepper, cut into strips

  • 1 carrot, julienned

  • 2 tablespoons vegetable oil

  • Salt and pepper to taste


  • Step 1: Marinating the Chicken:
    In a spacious bowl, combine the chicken strips with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1/2 teaspoon of turmeric powder.
    Thoroughly mix and let the chicken marinate for at least 15 minutes.
  • Step 2: Cooking the Noodles:
    Boil plenty of water. Put some rice noodles into the hot water and cook until soft. Drain the noodles and set aside.
  • Step 3: Stir-Frying the Vegetables:
    Heat vegetable oil in a large wok or frying pan over medium-high heat. Add the onion and cook until softened and translucent, approximately 3-4 minutes.
  • Step 4: Infusing the Spices:
    Add the garlic, ginger, curry powder, turmeric powder, and red chili powder to the wok. Stir-fry for about 1 minute until the spices release their fragrance.
  • Step 5: Present the chicken:
    Add the chicken pieces to the wok and cook until browned and cooked through, about 5-7 minutes.
  • Step 6: Mix the sauces:
    Pour in soy sauce, oyster sauce, dark soy sauce, rice vinegar and sugar. Toss well and coat the chicken and vegetables in the rich sauce.
  • Step 7: To add the vegetables:
    Add the sliced ​​spinach and julienned carrots to the wok. Stir for about 3-4 minutes until the vegetables are slightly soft but retain crispness.
  • Step 8: Assembling the noodles:
    Gently fold the cooked rice noodles in the wok. Toss well to ensure the noodles are evenly coated with the sauce and vegetables.
  • Step 9: Seasoning to Perfection:
    Season the dish with salt and pepper to taste.


  • For extra spice, adjust the red chili powder to your preference.
  • To enhance sweetness, add a pinch of extra sugar or honey.
  • Garnish the noodles with chopped scallions or cilantro for a burst of freshness.

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