Singapore Street Noodles
Serves 4
Ingredients
- 16 ounces rice noodles, uncooked
- 4 tablespoons vegetable oil
- 8 ounces shrimp, peeled and deveined
- 8 ounces boneless skinless chicken breasts, sliced
- 1 tablespoon minced garlic
- 1 cup cabbage, sliced thin
- 1⁄2 cup carrot, julienned
- 2 medium tomatoes, cut into chunks
- 1 bunch scallion, cut into 2 inch lengths
- 1⁄4 bunch cilantro, chopped
- 1 teaspoon dark sesame oil
- 1⁄3 cup fried shallot
- 1 lime, cut into fourths
- For the Sauce
- 1 tablespoon vinegar
- 2 tablespoons curry powder
- 1 pinch turmeric
- 2 tablespoons light soy sauce
- 1⁄2 cup oyster sauce
- 2 tablespoons sriracha sauce
- 2 tablespoons ketchup
Shopping List
- 1 Pack Rice Noodles
- 8-oz Shrimp
- 8-oz Boneless, Skinless Chicken Breasts
- 1 Head Garlic
- ½ Cabbage
- 2 Medium Carrots
- 2 Medium Tomatoes
- 1 Bunch Scallions, cut into 2 inch lengths
- 1 Bunch Cilantro
- 1 Dark Sesame Oil
- 2 Large Shallots
- 1 Lime
- 1 Curry Powder
- 1 Turmeric
- 1 Oyster Sauce
Instructions
- 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.