Name: Curry Chicken Bee Hoon Mee
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 pound chicken (cut into bite-sized pieces); 1 pound bee Hoon ((rice vermicelli)); 1 pound mee ((yellow noodles)); 2 tablespoons curry powder; 14 ounces coconut milk (can); 2 cups chicken broth; 2 tablespoons vegetable oil; 1 onion (sliced); 3 cloves garlic (minced); 1 thumb-sized ginger (peeled and minced); 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 tablespoon sugar; Salt and pepper (to taste); bean sprouts; shallots (fried); fresh coriander; sambal chili

Curry Chicken Bee Hoon Mee

Curry Chicken Bee Hoon Mee is a delicious dish that originated in Singapore. It’s a combination of several tasty components that come together to create a satisfying meal.The dish typically consists of tender chicken pieces, bee hoon (rice vermicelli), mee (yellow noodles), and a flavorful curry broth. The curry is rich and fragrant, often made with a blend of aromatic spices, coconut milk, and various herbs.

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Prep Time 20

Cook Time 40

Total Time 1

Course Lunch

Cuisine Singaporean

Servings servings

Calories 1097 kcal

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Ingredients

1 pound chicken cut into bite-sized pieces
1 pound bee Hoon (rice vermicelli)
1 pound mee (yellow noodles)
2 tablespoons curry powder
14 ounces coconut milk can
2 cups chicken broth
2 tablespoons vegetable oil
1 onion sliced
3 cloves garlic minced
1 thumb-sized ginger peeled and minced
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sugar
Salt and pepper to taste

Optional garnishes:

Instructions

In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant and lightly golden.
Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
In a small bowl, mix the curry powder with a splash of water to form a paste. Add the curry paste to the pot and stir well to coat the chicken.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 15 minutes until the chicken is cooked through and tender.
Meanwhile, prepare the bee hoon and mee according to the package instructions. Drain and set aside.
Season the curry broth with soy sauce, fish sauce, sugar, salt, and pepper to taste. Adjust the seasoning according to your preference.
To serve, divide the bee hoon and mee among four bowls. Ladle the hot curry chicken broth over the noodles.
Garnish with bean sprouts, fried shallots, fresh coriander, and sambal chili if desired.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 1097kcal (55%)Carbohydrates: 143g (48%)Protein: 32g (64%)Fat: 44g (68%)Saturated Fat: 25g (156%)Polyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 113mg (38%)Sodium: 1543mg (67%)Potassium: 625mg (18%)Fiber: 6g (25%)Sugar: 6g (7%)Vitamin A: 122IU (2%)Vitamin C: 4mg (5%)Calcium: 80mg (8%)Iron: 8mg (44%)

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword chicken

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Curry Chicken Bee Hoon Mee