Name: Singaporean Rice Noodles recipe
Ingredients: 1 pound rice vermicelli;5 tablespoons vegetable oil, divided;2 (16 ounce) bags coleslaw mix;1 green bell pepper, diced;¼ cup frozen peas;2 green onions, chopped, or more to taste;3 tablespoons ketchup, divided;2 tablespoons soy sauce;2 small skinless, boneless chicken breasts, diced;2 teaspoons salt;1 teaspoon ginger-garlic paste;1 (8 ounce) can tomato sauce;1 cup water;1 ½ teaspoons red pepper flakes, divided;½ teaspoon ground coriander;½ teaspoon ground cumin;2 ½ tablespoons water;2 ½ tablespoons cornstarch;1 cup cooked white rice;1 cup mayonnaise;½ cup ketchup

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Ingredients

1 pound rice vermicelli 5 tablespoons vegetable oil, divided 2 (16 ounce) bags coleslaw mix 1 green bell pepper, diced ¼ cup frozen peas 2 green onions, chopped, or more to taste 3 tablespoons ketchup, divided 2 tablespoons soy sauce 2 small skinless, boneless chicken breasts, diced 2 teaspoons salt 1 teaspoon ginger-garlic paste 1 (8 ounce) can tomato sauce 1 cup water 1 ½ teaspoons red pepper flakes, divided ½ teaspoon ground coriander ½ teaspoon ground cumin 2 ½ tablespoons water 2 ½ tablespoons cornstarch 1 cup cooked white rice 1 cup mayonnaise ½ cup ketchup

Nutrition Info

522.4 calories carbohydrate: 55.8 g cholesterol: 25.2 mg fat: 28 g fiber: 3.7 g protein: 12 g saturatedFat: 4.3 g servingSize: - sodium: 989.3 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Directions

Fill a large pot with lightly salted water and bring to a rolling boil, stir in vermicelli and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
Heat 2 tablespoons oil in skillet. Add coleslaw mix. Cook, stirring occasionally, until browned, 8 to 10 minutes. Add green bell pepper, peas, and green onions. Cook until softened, 4 to 5 minutes. Add 1 tablespoon ketchup and soy sauce, cook until warmed through, about 5 minutes. Remove from heat.
Heat remaining 3 tablespoons oil in a separate skillet. Add chicken, salt, and ginger-garlic paste. Cook, stirring frequently, until no longer pink in the center and the juices run clear, about 10 minutes. Stir in remaining 2 tablespoons ketchup, 1/2 the tomato sauce, 1 cup water, 1 teaspoon red pepper flakes, coriander, and cumin. Cook and stir until heated through, about 5 minutes.
Mix 2 1/2 tablespoons water and cornstarch together in a bowl. Add to the chicken mixture. Cook until thickened, 3 to 4 minutes. Combine chicken mixture and coleslaw mixture.
Layer cooked white rice in the bottom of a 9x13-inch baking pan. Cover rice with the chicken-coleslaw mixture. Top with the cooked vermicelli.
Mix mayonnaise, 1/2 cup ketchup, and remaining 1/2 teaspoon red pepper flakes. Spread sauce on top of vermicelli.

Recipe Yield

10 servings

Recipe Note

One of my family's favorites!

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