Singapore Noodles (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons of cooking oil
02 -
8 oz. of rice vermicelli
→ Proteins
03 -
1 cup of peeled shrimp
04 -
2 eggs, whisked
05 -
1 pound of thin-cut chicken breast
→ Vegetables
06 -
3 chopped green onions
07 -
2 sliced carrots
08 -
1 big sliced onion
09 -
1 tablespoon of minced fresh ginger
10 -
2 minced garlic cloves
11 -
1 red bell pepper in thin slices
→ Sauce
12 -
3 tbsps soy sauce
13 -
1 tsp sugar
14 -
2 tbsps of curry powder
15 -
1 tbsp rice vinegar
16 -
2 tbsps of oyster sauce
→ Garnish
17 -
Chopped cilantro leaves
18 -
Lime slices for topping
# Instructions:
01 -
Let vermicelli sit in warm water for about 5 minutes till soft but firm, then drain it.
02 -
Mix up oyster sauce, soy sauce, sugar, and rice vinegar in a little bowl. Leave it nearby.
03 -
Sear the chicken slices and pull them out just before done. Toss in shrimp, cook till pink, then take out.
04 -
Quickly stir-fry the ginger, garlic, onion, pepper, and carrots until they’re bright and crisp. Move them aside to stir up eggs.
05 -
Throw in noodles, curry powder, meats, and sauce with the green onions. Heat and mix well. Top it off with cilantro and lime before serving.
# Notes:
01 -
Fresh produce gives the best results.
02 -
Cooking on high heat keeps things crispy.
03 -
Be careful not to leave noodles soaking.