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Singapore Noodles

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Vibrant and flavorful Singapore Noodles bring the essence of street food culture to your kitchen with a delightful combination of chicken, shrimp, and vegetables.

Ingredients

Scale
  • 6 ounces thin rice noodles
  • 3 ounces skinless boneless chicken breast (cut into strips)
  • 3 ounces small shrimp (peeled and deveined)
  • 1½ tablespoons garlic (minced)
  • 2 leaves napa cabbage (sliced)
  • 1 large carrot (peeled and cut into matchstick pieces)
  • 1 stalk celery (cut into thin matchstick pieces)
  • 1½ tablespoons curry powder
  • 1 tablespoon vinegar (substitute Shaoxing rice apple vinegar)
  • 1½ teaspoons chicken bouillon powder
  • 2 stalks green onion (just the green parts cut into 2-inch pieces)
  • 1 tablespoon neutral oil (as needed for cooking)
  • ½ tablespoon water
  • ½ teaspoon salt
  • 2 teaspoons cornstarch
  • ½ teaspoon sugar

Instructions

  1. Soak the rice noodles until tender but still slightly firm (al dente); once they reach the right texture, drain them well.
  2. Heat the oil in a wok or large skillet over medium-high heat. Add the chicken strips and cook until they are no longer pink, stirring frequently.
  3. Add the shrimp to the skillet and sauté until they turn a lovely shade of pink.
  4. Stir in the minced garlic and chopped vegetables (napa cabbage, carrot, and celery). Cook together for about 2-3 minutes, until the vegetables are just tender.
  5. Add in the soaked rice noodles, curry powder, vinegar, chicken bouillon powder, salt, and sugar. Toss everything gently to combine.
  6. Garnish with freshly chopped green onions, and serve hot.

Notes

For added crunch, feel free to mix in other vegetables such as bell peppers or snap peas. Adjust the spice level to suit your taste.

Nutrition

Find it online: https://delishrecipezbylucy.com/singapore-noodles/

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