Singapore Noodles (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons of vegetable oil
02 -
8 ounces of vermicelli rice noodles
→ Proteins
03 -
1 cup of shrimp, deveined and peeled
04 -
2 beaten large eggs
05 -
1 pound of boneless chicken breast, sliced thin
→ Vegetables
06 -
1 sliced large onion
07 -
2 minced cloves of garlic
08 -
1 tablespoon of minced fresh ginger
09 -
3 chopped green onions
10 -
2 medium carrots, cut into thin sticks
11 -
1 red bell pepper, thinly sliced
→ Sauce
12 -
1 teaspoon of sugar
13 -
3 tablespoons of soy sauce
14 -
2 tablespoons of oyster sauce
15 -
1 tablespoon of rice vinegar
16 -
2 tablespoons of curry powder
→ Garnish
17 -
Chopped fresh cilantro
18 -
Lime wedges for squeezing
# Instructions:
01 -
Pour hot water over rice noodles and let them sit for about 5 minutes, just till they soften but don’t turn mushy. Drain and keep them aside.
02 -
In a small bowl, stir together rice vinegar, soy sauce, oyster sauce, and sugar. Save it for later.
03 -
Start with the chicken. Cook it until it’s nearly cooked through, then toss in the shrimp till they turn a nice pink color. Move them out of the pan.
04 -
Toss garlic, onions, ginger, carrots, and red pepper into the pan. Stir them around until they’re soft but still have a little crunch. Slide the veggies to the side and scramble the eggs right in the same pan.
05 -
Add the noodles, cooked proteins, curry powder, and sauce to the pan. Mix it well while tossing with green onions until it’s hot. Finish with cilantro and lime for some fresh flavor.
# Notes:
01 -
Fresh stuff tastes way better.
02 -
Crank up the heat! It keeps everything crisp.
03 -
Don’t leave the noodles soaking too long.