Singapore Noodles
Ingredients:
8 oz rice vermicelli noodles (thin)
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 large onion, thinly sliced
1 medium red bell pepper, thinly sliced
2 medium carrots, julienned
2 large eggs, beaten
1 lb boneless, skinless chicken breast, thinly sliced
1 cup large shrimp, peeled and deveined
2 tablespoons curry powder
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 green onions, sliced
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions:
Soak the noodles: Place rice noodles in a bowl and cover with hot water. Soak for about 5 minutes until tender but still firm. Drain and set aside.
Mix the sauce: In a small bowl, combine soy sauce, oyster sauce, rice vinegar, and sugar. Stir and set aside.
Cook the proteins: Heat 1 tbsp of oil in a large skillet or wok. Sauté chicken for 3–4 minutes until nearly cooked. Add shrimp and cook another 2–3 minutes until pink. Remove and set aside.
Cook the vegetables: In the same skillet, add remaining oil, then sauté garlic and ginger for 30 seconds. Add onion, bell pepper, and carrots, stir-frying for about 5 minutes until tender-crisp.
Scramble the eggs: Push vegetables to one side. Pour beaten eggs into the empty side and scramble until cooked. Mix with the vegetables.
Combine everything: Add the soaked noodles, cooked chicken and shrimp, and curry powder to the skillet. Toss to combine.
Add sauce: Pour in the prepared sauce and toss well until everything is evenly coated and heated through.
Finish and serve: Stir in green onions, garnish with cilantro, and serve with lime wedges.
Notes:
Use firm tofu or extra veggies for a vegetarian version.
Avoid over-soaking the noodles to keep them chewy.
Adjust curry powder for spice preference.
Reheat leftovers with a splash of water to loosen the noodles.
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