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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.
For 4 servings
Prepare Noodles and Sauce
Cook Proteins and Egg
Sauté Aromatics and Vegetables
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.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 486.75 calories per serving with 31.72g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Finish
Garnish and Serve
Omit the chicken and shrimp. Add firm tofu (cubed and pan-fried) or extra vegetables like mushrooms, snow peas, and bean sprouts.
Follow the vegetarian variation and omit the scrambled eggs. Ensure your curry powder is vegan-friendly.
Replace chicken and shrimp with thinly sliced pork (char siu is a classic choice) or beef strips.
The rice vermicelli noodles are naturally gluten-free. Simply substitute the soy sauce with tamari or a certified gluten-free soy sauce.
The combination of chicken and shrimp provides high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
Loaded with vegetables like carrots, bell peppers, and cabbage, this dish delivers a good dose of Vitamin A, Vitamin C, and other essential nutrients that support immune function and vision.
The rice vermicelli noodles are a source of complex carbohydrates, which provide a steady release of energy to keep you fueled throughout the day.
Ingredients like turmeric (containing curcumin), ginger, and garlic are known for their natural anti-inflammatory and antioxidant properties, which can help combat oxidative stress.
Singapore Noodles can be a balanced meal. They offer lean protein from chicken and shrimp, a variety of vitamins from the vegetables, and carbohydrates for energy. However, they can be high in sodium due to the soy sauce. To make it healthier, you can use low-sodium soy sauce and add more vegetables.
A typical serving of this recipe contains approximately 450-550 calories, depending on the exact amounts of oil, chicken, and shrimp used. It's a satisfying main course that is moderately caloric.
That's a great question! The dish is believed to have been invented in Hong Kong in the 1950s or 60s. It was named 'Singapore' to give it an exotic, Southeast Asian flair, likely due to the use of curry powder, which was associated with the region.
This usually happens if the noodles are oversoaked. It's crucial to soak them in hot (not boiling) water only until they are pliable, not fully soft. Rinsing them in cold water after draining stops the cooking process and helps prevent them from becoming mushy in the wok.
Singapore Noodles are best enjoyed fresh off the wok. While you can store leftovers in the refrigerator for up to 2 days, the noodles may dry out upon reheating. It's better to prep all the ingredients ahead of time and stir-fry just before serving.
This recipe goes great with these complete meals
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