Singapore Noodles

Instructions

1. 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. 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. 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. 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. 5

   Garnish and Serve

   • Transfer the Singapore Noodles to a serving platter.
   • Garnish with the remaining spring onions and serve immediately.