Singaporean Rice Noodles

An elaborately layered Singaporean casserole includes rice, as well as rice noodles, chicken breast, cabbage, bell pepper, and tomato sauce.

• Preparation Time: 30 mins
• Cooking Time: 44 mins
• Total Time: 1 hr 14 mins
• Calories: 522 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Mix mayonnaise, 1/2 cup ketchup, and remaining 1/2 teaspoon red pepper flakes. Spread sauce on top of vermicelli.