Quick Singapore Style Noodles (Print Version)
# Ingredients:
→ Noodles & Proteins
01 -
8 ounces thin rice vermicelli noodles
02 -
1 pound boneless skinless chicken breast, thinly sliced
03 -
1 cup large shrimp, peeled and deveined
04 -
2 large eggs, beaten
→ Vegetables
05 -
2 cloves garlic, minced
06 -
1 tablespoon fresh ginger, minced
07 -
1 large onion, thinly sliced
08 -
1 medium red bell pepper, thinly sliced
09 -
2 medium carrots, julienned
10 -
3 green onions, sliced
→ Sauce & Seasonings
11 -
2 tablespoons vegetable oil
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 -
chopped fresh cilantro
18 -
lime wedges
# 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 a small bowl. Set aside.
03 -
Heat oil in wok over medium-high heat. Cook chicken 3-4 minutes, add shrimp and cook 2-3 minutes more until done. Remove and set aside.
04 -
In same wok, cook garlic and ginger 30 seconds. Add onion, bell pepper, and carrots. Stir-fry 5 minutes until tender-crisp.
05 -
Add eggs and scramble. Return proteins, add noodles and curry powder. Pour in sauce, add green onions, toss well. Garnish with cilantro and serve with lime wedges.
# Notes:
01 -
Use fresh ingredients for best flavor
02 -
Cook on high heat to prevent sogginess
03 -
Don't oversoak the noodles