Singapore Street Noodles (Print Version)
# Ingredients:
→ Main Items
01 -
1/2 lb diced chicken
02 -
1/2 lb jumbo shrimp
03 -
16 ounces of vermicelli pasta
04 -
2 tablespoons of vegetable oil
05 -
1 tablespoon sesame oil
→ Spices
06 -
1/2 teaspoon sea salt
07 -
1 teaspoon mild curry seasoning
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon ground white pepper
→ Veggies
10 -
1 cup of thinly sliced purple cabbage
11 -
1 yellow onion
12 -
2 thinly sliced carrots
13 -
10 minced cloves of fresh garlic
14 -
1 cup cherry tomatoes
15 -
1/2 cup finely chopped green onions
→ Flavor Sauce
16 -
1/2 teaspoon red chili paste
17 -
2 tablespoons soy sauce
18 -
2 tablespoons Japanese mirin
19 -
1/4 cup oyster sauce
20 -
2 tablespoons curry powder
→ Finishings
21 -
Sprigs of cilantro
22 -
Crispy fried shallots
# Instructions:
01 -
Pour 2 tablespoons of vegetable oil into a wok and warm it up over medium heat.
02 -
Fill a pot with 3 cups of water, add a dash of salt, and bring it to a boil. Drop in the noodles, cook for 3 minutes, then drain and rinse in cold water. Toss with sesame oil and set aside.
03 -
Mix curry powder, paprika, white pepper, and salt in a small dish. Divide the mix evenly between your chicken and shrimp, tossing each in separate bowls to coat.
04 -
Start with the chicken in your wok, cooking it for about 5 minutes. Toss in the shrimp and garlic, stir-frying everything for another 3 minutes until it's cooked through. Scoop them out but keep the wok as is.
05 -
Drizzle a tablespoon of vegetable oil into the wok. Add your veggies and stir everything for 5 minutes until softened.
06 -
Combine your noodles, chicken, and shrimp in the wok. Stir it all up and pour in the sauce. Toss until coated, let it simmer for 3 minutes, and top with cilantro and fried shallots.
# Notes:
01 -
A wok makes cooking this dish easier by spreading heat evenly.
02 -
Having everything sliced and prepped ahead of time makes it a breeze.
03 -
Choosing brightly colored veggies makes the dish look great.