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Singapore Noodles

I’ve loved Singapore noodles ever since I first tried them at a take-out joint in Queens, New York, more than 25 years ago. I quickly learned how to make my own version and made it weekly during my college years. This dish continues to show up in my weeknight dinner rotation because Ethan loves it, too. And the leftovers are an excellent lunch for him to take to school. It also freezes really well, so I make extra. That way, Ethan can grab a lunch to go and zap it in the lunchroom. There’s a lot of prep for this recipe, but it’s super-simple to make. 


What you need:

1 (16-ounce) package rice sticks

2 quarts boiling water

6 tablespoons vegetable oil, divided

6 large eggs, beaten

1 medium red onion, thinly sliced

6 garlic cloves, thinly sliced

2 stalks Chinese celery, thinly sliced

1 pound boneless, skinless chicken thighs, cut into 1-inch strips

1 medium carrot, peeled and thinly sliced

1 red bell pepper, thinly sliced 2 scallions, thinly sliced

¼ cup low-sodium soy sauce 

¼ cup rice wine vinegar

½ teaspoon kosher salt½ teaspoon granulated white sugar

2 teaspoons turmeric powder2 teaspoons crushed chili flakes2 teaspoons garlic powder2 teaspoons coriander powder2 teaspoons cumin powder 

Sriracha hot sauce, for serving

How to make it:

Place the rice sticks in a large bowl and pour the hot water over them, making sure the rice sticks are  covered with the water. Let them soak for about 5 minutes; strain and set aside.

Heat a wok on high heat, add 3 tablespoons of oil to the wok and quickly scramble the eggs. Remove the eggs and set aside.

Place the remaining oil in the wok, then add the onions, garlic, and Chinese celery to the wok, and stir well until the onions are translucent for about 3 minutes.

Add the chicken, carrots, and bell peppers, and cook, stirring occasionally for about 5 minutes, until the chicken is cooked through.

In a small bowl, mix the soy sauce, rice wine vinegar, salt, and sugar with the spices. Add this mixture to the pan, and stir well.

Add the noodles to the pan and stir-fry for another 3 minutes until everything is well incorporated.

Add the cooked eggs and toss lightly. Remove from the heat and serve immediately with hot sauce. 


I like to cut the rice sticks with scissors into more manageable lengths when they are soaking in the water. You can make a vegetarian version of this dish using extra firm tofu instead of the chicken. Chinese celery is usually thinner, a lot leafier, and more potent in flavor than regular celery. 


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