Street Noodles Singapore (Print Version)
# Ingredients:
→ Key Items
01 -
2 tbsp canola oil
02 -
16 oz rice vermicelli
03 -
1 tbsp sesame oil
04 -
1/2 pound diced chicken
05 -
1/2 pound jumbo shrimp
→ Spices
06 -
1 tsp curry powder (mild)
07 -
1 tsp white pepper
08 -
1 tsp ground paprika
09 -
1/2 tsp fine salt
→ Veggies
10 -
1/2 cup thin green onion slices
11 -
1 small yellow onion
12 -
2 carrots cut into thin strips
13 -
1 cup red cabbage, shredded
14 -
10 minced garlic cloves
15 -
1 cup small grape tomatoes
→ Dressings
16 -
1 tsp chili paste
17 -
2 tbsp mirin
18 -
2 tbsp curry powder
19 -
2 tbsp soy sauce
20 -
1/4 cup oyster sauce
→ Extras
21 -
Fresh cilantro
22 -
Crispy fried shallots
# Instructions:
01 -
Add 2 tbsp of canola oil to a wok over medium heat and let it warm up.
02 -
Salt 3 cups of water and bring it to a rolling boil. Toss the noodles in for 3 minutes, then drain and rinse under cold water. Mix with sesame oil to keep them from sticking.
03 -
Place the chicken in one bowl and the shrimp in another. Combine paprika, white pepper, salt, and curry powder in a small bowl and split this mixture between the two proteins, stirring to coat evenly.
04 -
First, stir fry the chicken in the wok for 5 minutes, then add shrimp and garlic for another 3 minutes. Take the meats out but leave oil in the wok.
05 -
Pour a tablespoon of oil into the wok. Stir fry the veggie mix for about 5 minutes until softened.
06 -
Return the chicken, shrimp, and noodles to the wok. Pour in the sauce mix, stir to coat everything, and let cook for 3 minutes. Sprinkle cilantro and shallots over the top.
# Notes:
01 -
Cook everything in a wok—it spreads heat evenly.
02 -
Prep your veggies and sauces early to keep it simple.
03 -
Bright veggies will make the dish look great.