Street Noodles Singapore (Print Version)
# Ingredients:
→ Essential Items
01 -
1/2 lb diced chicken
02 -
16 oz rice noodles
03 -
1 tablespoon toasted sesame oil
04 -
2 tablespoons vegetable oil
05 -
1/2 lb large shrimp
→ Spices
06 -
1 teaspoon paprika
07 -
1/2 teaspoon sea salt
08 -
1 teaspoon curry powder (mild)
09 -
1 teaspoon ground white pepper
→ Veggie Mix
10 -
1 yellow onion
11 -
10 minced garlic cloves
12 -
2 julienned carrots
13 -
1/2 cup chopped scallions (green onions)
14 -
1 cup halved grape tomatoes
15 -
1 cup shredded red cabbage
→ Flavorful Sauce
16 -
2 tablespoons mirin
17 -
1 teaspoon chili paste
18 -
2 tablespoons curry powder
19 -
1/4 cup oyster sauce
20 -
2 tablespoons soy sauce
→ Extras
21 -
Fresh cilantro
22 -
Crispy fried shallots
# Instructions:
01 -
Get your wok ready over medium heat, adding 2 tablespoons of the oil.
02 -
Boil 3 cups of salted water. Let the noodles cook for 3 minutes, then rinse under cold water, toss with sesame oil, and let them sit.
03 -
Mix white pepper, curry powder, salt, and paprika in a small bowl. Divide between shrimp and chicken in two separate bowls. Coat them evenly.
04 -
Add chicken to the wok and stir it around for 5 minutes. Toss in shrimp and garlic for another 3 minutes until everything's cooked through. Take them out, but keep the wok as it is.
05 -
Drizzle in another tablespoon of oil. Throw in all the veggies and stir fry for about 5 minutes.
06 -
Put the noodles, shrimp, and chicken back in the wok. Stir and pour in the sauce mix. Toss until everything's coated and let it simmer for 3 minutes. Sprinkle with your toppings.
# Notes:
01 -
Use a wok if you can; it heats evenly for ideal cooking.
02 -
Get all your chopping and prep work done before cooking.
03 -
Add bright, colorful veggies for a stunning dish.