Crispy, batter-fried mushrooms tossed in a fiery and tangy sauce with crunchy onions and bell peppers. A super popular Indo-Chinese appetizer that's ready in under 35 minutes and guaranteed to disappear fast!
A vibrant Indo-Chinese stir-fry featuring thin rice vermicelli, tender chicken, juicy shrimp, and crisp vegetables, all tossed in a fragrant curry-spiced sauce. A quick and satisfying one-pan meal that's bursting with flavor.
Tangy chilli mushroom dry with perfectly spiced Singapore noodles - a fiber-rich vegan delight!
This indo_chinese dish is perfect for lunch. With 729.57 calories and 35.769999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 cloves garlic (Finely chopped)
1 inch ginger (Finely chopped)
2 pcs green chilli (Slit lengthwise)
1 pcs onion (Medium, cut into 1-inch squares or petals)
1 pcs green bell pepper (Medium, cut into 1-inch squares)
2 tbsp soy sauce (Low sodium preferred)
1 tbsp red chili sauce (Such as Sriracha or a similar Indo-Chinese brand)
1 tbsp tomato ketchup
1 tsp rice vinegar
0.5 tsp sugar
2 tbsp spring onion (Greens only, chopped for garnish)
Instructions
1
Prepare the Batter and Mushrooms
In a mixing bowl, whisk together the all-purpose flour, corn starch, ginger-garlic paste, 0.5 tsp salt, and 0.5 tsp black pepper.
Gradually add about 1/4 to 1/3 cup of water, whisking continuously, to form a smooth, thick batter. It should be the consistency of pancake batter, thick enough to coat the mushrooms well.
Ensure mushrooms are wiped clean and are completely dry. Add them to the batter and toss gently until each piece is evenly coated.
2
Fry the Mushrooms
Heat vegetable oil in a wok or deep pan over medium-high heat. To check if the oil is ready, drop a small bit of batter; it should sizzle and rise to the surface immediately.
Carefully add the battered mushrooms one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Using a slotted spoon, remove the fried mushrooms and drain them on a wire rack or a plate lined with paper towels.
3
Prepare the Sauce and Sauté Aromatics
In a small bowl, whisk together the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp each of salt and pepper. Set aside.
Heat sesame oil in a clean wok or large skillet over high heat.
Once the oil is shimmering, add the chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
4
Stir-fry and Serve
Add the onion and green bell pepper squares to the wok. Continue to stir-fry on high heat for 1-2 minutes until they are slightly tender yet still crisp.
Pour the prepared sauce mixture into the wok. Stir and cook for about 30-45 seconds until the sauce thickens slightly.
Immediately add the fried mushrooms to the wok. Toss everything quickly for about 1 minute to coat the mushrooms evenly in the sauce.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately for maximum crispiness.
Servings
4
Serving size: 1 serving
484cal
32gprotein
52gcarbs
16gfat
Ingredients
200 g Rice Vermicelli Noodles (Thin variety)
200 g Chicken Breast (Boneless, skinless, cut into thin strips)
150 g Shrimp (Peeled and deveined)
2 large Eggs (Lightly beaten)
3 tbsp Vegetable Oil (Divided for cooking)
4 cloves Garlic (Minced)
1 tbsp Ginger (Freshly grated)
2 count Green Chili (Slit lengthwise)
1 medium Onion (Thinly sliced)
1 medium Bell Pepper (Julienned, mixed colors recommended)
1 medium Carrot (Julienned)
1 cup Cabbage (Shredded)
2 tbsp Curry Powder (Madras curry powder works well)
0.5 tsp Turmeric Powder
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
1 tsp Sugar
1 tsp Salt (Adjust to taste)
0.5 tsp Black Pepper Powder
0.25 cup Spring Onions (Chopped, for garnish and stir-fry)
Instructions
1
Prepare Noodles and Sauce
Place the rice vermicelli in a large bowl and cover with hot tap water (not boiling). Let soak for 5-8 minutes, or until pliable but still firm. Drain completely, rinse with cold water to stop the cooking, and toss with 1 teaspoon of oil to prevent sticking. Set aside.
In a small bowl, whisk together the light soy sauce, rice vinegar, sugar, salt, and black pepper. This is your stir-fry sauce.
2
Cook Proteins and Egg
Heat 1 tablespoon of oil in a large wok or skillet over high heat until it shimmers.
Add the chicken strips and stir-fry for 3-4 minutes until golden and cooked through. Remove from the wok and set aside.
Add the shrimp to the wok and cook for 1-2 minutes until pink and opaque. Remove and set aside with the chicken.
Reduce heat to medium-high. Add the beaten eggs to the wok and scramble for 1-2 minutes until just set. Break into small pieces and set aside with the chicken and shrimp.
3
Sauté Aromatics and Vegetables
Add the remaining 1.5 tablespoons of oil to the hot wok.
Add the minced garlic, grated ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
Add the sliced onion, julienned carrot, and bell pepper. Increase heat to high and stir-fry for 2-3 minutes until they are crisp-tender.
4
Combine and Finish
Add the curry powder and turmeric powder to the vegetables. Stir-fry for 1 minute until the spices are toasted and aromatic.
Add the shredded cabbage and cook for another minute until slightly wilted.
Return the cooked chicken, shrimp, and scrambled egg to the wok. Add the drained noodles and pour the prepared sauce over everything.
Using two spatulas or tongs, toss everything together gently but quickly for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and spices and heated through.
Stir in most of the chopped spring onions.
5
Garnish and Serve
Transfer the Singapore Noodles to a serving platter.
Garnish with the remaining spring onions and serve immediately.
