Singapore Street Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 oz vermicelli noodles
02 -
1 tablespoon sesame oil
03 -
2 tablespoon canola oil
04 -
1/2 lb large shrimp
05 -
1/2 lb chicken, diced
→ Seasonings
06 -
1 teaspoon white pepper
07 -
1 teaspoon paprika
08 -
1 teaspoon mild curry powder
09 -
1/2 teaspoon salt
→ Vegetables
10 -
1 cup red cabbage, thinly sliced
11 -
1/2 cup chopped green onions
12 -
2 carrots, julienned
13 -
10 garlic cloves, minced
14 -
1 cup grape tomatoes
15 -
1 yellow onion
→ Sauce
16 -
2 tablespoon soy sauce
17 -
2 tablespoon mirin
18 -
1/4 cup oyster sauce
19 -
2 tablespoon curry powder
20 -
1 teaspoon red chili paste
→ For Topping
21 -
Fried shallots
22 -
Cilantro
# Instructions:
01 -
Heat a wok over medium heat with 2 tablespoons canola oil.
02 -
Bring 3 cups of salted water to a boil. Cook noodles for 3 minutes, drain, rinse under cold water, and toss with sesame oil. Set aside.
03 -
In separate bowls, add chicken and shrimp. Combine white pepper, curry powder, paprika, and salt in small bowl. Divide in half and toss with chicken and shrimp.
04 -
Add chicken to wok, stir fry 5 minutes. Add shrimp and garlic, stir fry 3 minutes until cooked. Remove proteins from wok but don't clean wok.
05 -
Add 1 tablespoon canola oil to wok. Add vegetables and stir fry for 5 minutes.
06 -
Add noodles, chicken, and shrimp back to wok. Stir, then add sauce. Toss to coat and simmer for 3 minutes. Garnish with fried shallots and cilantro.
# Notes:
01 -
Best cooked in wok for even heat distribution
02 -
Prep ingredients before starting for smooth process
03 -
Use colorful vegetables for visual appeal