Singapore Street Style Noodles
As the vibrant festival of colors, Holi, approaches, we invite you to revel in the festivities with a
dish that embodies the spirit of diversity and celebration: Meghna's Special Singapore Street Style Noodles. Crafted by our founder, Meghna, this recipe is a fusion of flavors inspired by the rich
tapestry of Singaporean cuisine, with a touch of her own creativity.
Ingredients:
200g Bee hoon/rice vermicelli
1 medium Carrot
1 small piece Cabbage
1 Green capsicum
1 medium Onion
3 cloves Garlic
1-inch piece Ginger
200g Boneless chicken
1 Spring onion
3 tbsp Soy sauce
3 tbsp Sweet chilli sauce
1 tsp Vinegar
2 tsp Curry powder
1 tsp Turmeric powder
4 tbsp Oil
1 tsp Cornflour
Salt and pepper to taste
3-4 Kafir lime leaves
1 stalk Lemongrass
1 Egg
Instructions:
Marinate chicken with ginger, pepper, 1 tbsp soy sauce, and cornflour. Set aside for 30 mins.
Julienne carrots and capsicum, shred cabbage, slice onion, chop garlic, and spring onion.
In a bowl, mix sweet chilli sauce, vinegar, soy sauce, and curry powder. Prepare noodles as per
packet instructions.
Heat oil in a wok. Fry garlic for 30 secs, then add onions and cook until pink.
Add marinated chicken, kafir lime leaves, and lemongrass. Cook for 5 mins.
Add shredded vegetables, turmeric, and fry till half done.
Add vermicelli, sauces, mix well, and cook for 5 mins.
Garnish with spring onions, cherry tomatoes, and a fried egg.
dish that embodies the spirit of diversity and celebration: Meghna's Special Singapore Street Style Noodles. Crafted by our founder, Meghna, this recipe is a fusion of flavors inspired by the rich
tapestry of Singaporean cuisine, with a touch of her own creativity.
Ingredients:
200g Bee hoon/rice vermicelli
1 medium Carrot
1 small piece Cabbage
1 Green capsicum
1 medium Onion
3 cloves Garlic
1-inch piece Ginger
200g Boneless chicken
1 Spring onion
3 tbsp Soy sauce
3 tbsp Sweet chilli sauce
1 tsp Vinegar
2 tsp Curry powder
1 tsp Turmeric powder
4 tbsp Oil
1 tsp Cornflour
Salt and pepper to taste
3-4 Kafir lime leaves
1 stalk Lemongrass
1 Egg
Instructions:
Marinate chicken with ginger, pepper, 1 tbsp soy sauce, and cornflour. Set aside for 30 mins.
Julienne carrots and capsicum, shred cabbage, slice onion, chop garlic, and spring onion.
In a bowl, mix sweet chilli sauce, vinegar, soy sauce, and curry powder. Prepare noodles as per
packet instructions.
Heat oil in a wok. Fry garlic for 30 secs, then add onions and cook until pink.
Add marinated chicken, kafir lime leaves, and lemongrass. Cook for 5 mins.
Add shredded vegetables, turmeric, and fry till half done.
Add vermicelli, sauces, mix well, and cook for 5 mins.
Garnish with spring onions, cherry tomatoes, and a fried egg.