Street Noodles Singapore (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon sesame oil
02 -
2 tablespoons canola oil
03 -
16 ounces vermicelli noodles
04 -
½ pound diced chicken
05 -
½ pound large shrimp
→ Seasonings
06 -
1 teaspoon paprika
07 -
½ teaspoon table salt
08 -
1 teaspoon white pepper
09 -
1 teaspoon mild curry powder
→ Vegetables
10 -
1 yellow onion
11 -
2 carrots, cut into strips
12 -
½ cup green onions, sliced
13 -
10 garlic cloves, finely chopped
14 -
1 cup red cabbage, shredded
15 -
1 cup grape tomatoes
→ Sauce
16 -
¼ cup oyster sauce
17 -
2 tablespoons soy sauce
18 -
1 teaspoon spicy chili paste
19 -
2 tablespoons mirin
20 -
2 tablespoons curry powder
→ For Topping
21 -
Fresh cilantro
22 -
Crunchy fried shallots
# Instructions:
01 -
Warm up a wok on medium heat and pour in 2 tablespoons of canola oil.
02 -
Boil 3 cups of salted water. Toss in noodles for 3 minutes, drain them, rinse with cold water, and mix with sesame oil. Keep them aside.
03 -
Grab separate bowls for the chicken and shrimp. Mix white pepper, curry powder, paprika, and salt in a little bowl. Divide evenly, then coat the chicken and shrimp with the mixture.
04 -
Toss the chicken into the wok and stir-fry for 5 minutes. Add the shrimp and garlic, and continue cooking for 3 minutes till everything is done. Take them out of the wok, but don’t wash it yet.
05 -
Pour in 1 tablespoon of canola oil into the wok. Cook the veggies while stirring for 5 minutes.
06 -
Add noodles, chicken, and shrimp back into the wok. Give it a good stir, pour on the sauce, and mix well. Simmer for 3 minutes. Top with fried shallots and cilantro before serving.
# Notes:
01 -
The wok gives you evenly heated cooking for a better dish.
02 -
Prepping your ingredients ahead makes the process faster and smoother.
03 -
Choosing colorful veggies makes the meal look more appetizing.