Singapore Noodles (Print Version)
# Ingredients:
→ Base
01 -
8 ounces rice vermicelli noodles
02 -
2 tablespoons vegetable oil
→ Proteins
03 -
1 pound boneless skinless chicken breast, thinly sliced
04 -
1 cup large shrimp, peeled and deveined
05 -
2 large eggs, beaten
→ Vegetables
06 -
2 cloves garlic, minced
07 -
1 tablespoon fresh ginger, minced
08 -
1 large onion, thinly sliced
09 -
1 medium red bell pepper, thinly sliced
10 -
2 medium carrots, julienned
11 -
3 green onions, sliced
→ Sauce
12 -
2 tablespoons curry powder
13 -
3 tablespoons soy sauce
14 -
2 tablespoons oyster sauce
15 -
1 tablespoon rice vinegar
16 -
1 teaspoon sugar
→ Garnish
17 -
Fresh cilantro, chopped
18 -
Lime wedges for serving
# Instructions:
01 -
Soak rice vermicelli in hot water for 5 minutes until tender but firm. Drain and set aside.
02 -
Combine soy sauce, oyster sauce, rice vinegar, and sugar in small bowl. Set aside.
03 -
Cook chicken until almost done, add shrimp until pink. Remove from pan.
04 -
Stir-fry garlic, ginger, onion, pepper, and carrots until tender-crisp. Scramble eggs on side.
05 -
Add noodles, proteins, curry powder, and sauce. Toss with green onions until heated through. Garnish with cilantro and lime.
# Notes:
01 -
Use fresh ingredients for best flavor
02 -
High heat prevents sogginess
03 -
Don't oversoak noodles