Singapore Street Noodles

Serves 4


  • Boil rice noodles for 2 minutes or until just soft. Rinse under hot water and drain. Toss noodles with 2 tbsp vegetable oil and keep warm.
  • To prepare sauce, mix vinegar with curry powder and turmeric until blended. Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well. Set sauce aside until needed. Stir-fry shrimp and chicken with remaining 2 tbsp of vegetable oil until cooked through. Add garlic, cabbage, tomatoes and carrots and cook for one minute more. Stir in sauce mixture until everything is evenly coated. Cook for 1-2 minutes more or until dish is heated through.
  • Toss noodles with chopped scallions, cilantro and sesame oil. Garnish with fried shallots, if desired.

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