Cook and Scale
Singapore Noodles
4 servings · 32 min total
Curried rice vermicelli stir-fried with shrimp, chicken, and egg. Light, springy, and fragrant with a warming hit of curry powder.
Ingredients
- 250 g rice noodles
- 200 g shrimp, peeled
- 150 g chicken breast, sliced thin
- 3 tbsp vegetable oil
- 2 egg, beaten
- 3 garlic, minced
- 1 red bell pepper, sliced
- 150 g bean sprouts
- 4 spring onion, sliced
- 2 tbsp curry powder
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp brown sugar
Contains: Gluten, Egg, Soy, Crustaceans, Sesame, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak the noodles — Soak the rice noodles in warm water for 10 minutes until pliable, then drain well.
- 2.
Stir-fry the chicken and shrimp — Stir-fry the chicken and shrimp in 2 tablespoons oil over high heat for 4 minutes until cooked. Remove and set aside.
- 3.
Scramble the eggs — Add the remaining oil, scramble the eggs, then fry the garlic, pepper, and curry powder for 2 minutes until fragrant.
- 4.
Toss everything together — Tip in the noodles, soy sauce, sesame oil, and sugar, return the chicken and shrimp, and toss for 3 minutes with the bean sprouts and spring onions.