Singapore Noodles with Shrimp Chicken (Print Version)
# Ingredients:
→ Main
01 -
225 g rice vermicelli noodles, thin
02 -
2 tablespoons vegetable oil
03 -
2 cloves garlic, finely minced
04 -
1 tablespoon fresh ginger, finely minced
05 -
1 large onion, thinly sliced
06 -
1 medium red bell pepper, thinly sliced
07 -
2 medium carrots, julienned
08 -
2 large eggs, beaten
09 -
450 g boneless, skinless chicken breast, thinly sliced
10 -
225 g large shrimp, peeled and deveined
11 -
2 tablespoons curry powder
12 -
3 tablespoons soy sauce
13 -
2 tablespoons oyster sauce
14 -
1 tablespoon rice vinegar
15 -
1 teaspoon granulated sugar
16 -
3 green onions, sliced
→ Garnish & Serving
17 -
Fresh cilantro, chopped (for garnish)
18 -
Lime wedges (for serving)
# Instructions:
01 -
Place rice vermicelli noodles in a large bowl and cover with hot water. Soak for about 5 minutes until just tender but still firm. Drain and set aside.
02 -
In a small bowl, combine soy sauce, oyster sauce, rice vinegar, and sugar. Whisk until well mixed and set aside.
03 -
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken breast and cook for 3–4 minutes until almost cooked through.
04 -
Add shrimp to the wok with chicken and cook 2–3 minutes until shrimp turn pink and are cooked. Remove chicken and shrimp from the wok and set aside.
05 -
In the same wok, add remaining 1 tablespoon vegetable oil. Add minced garlic and ginger; sauté for 30 seconds, stirring constantly, until fragrant.
06 -
Add onion, red bell pepper, and carrots. Stir-fry for about 5 minutes until vegetables are crisp-tender.
07 -
Push vegetables to one side of the wok. Pour beaten eggs into the empty side and scramble until cooked through. Mix eggs with vegetables.
08 -
Add soaked noodles, cooked chicken, and shrimp into the wok. Sprinkle curry powder evenly over the noodles and toss to coat.
09 -
Pour prepared sauce over the mixture. Toss thoroughly on high heat until everything is evenly coated.
10 -
Stir in sliced green onions and cook for 1–2 minutes until heated through. Garnish with chopped cilantro and serve with lime wedges.
# Notes:
01 -
Use the freshest garlic, ginger, and vegetables for optimal flavour and texture.
02 -
Maintain high heat when stir-frying to keep ingredients crisp and avoid sogginess.
03 -
Soak rice vermicelli only until tender to ensure a pleasing, chewy texture.
04 -
A traditional wok offers superior heat distribution, but a large skillet will also suffice.
05 -
Swap proteins to suit preference, such as tofu or additional vegetables for a vegetarian adaptation.
06 -
Leftovers can be refrigerated in an airtight container up to four days; reheat in a skillet with a splash of water to maintain noodle moisture.