Singaporean Rice Noodles Recipe

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.