Description

Welcome, food enthusiasts! Today, we’re diving into an irresistible recipe for Singapore Street Noodles, a dish bursting with vibrant flavors, aromatic spices, and a mix of chicken and shrimp, all tossed in a savory curry sauce. If you’re a fan of Asian-inspired cuisine or just looking for a quick yet satisfying meal, this dish will transport you straight to the bustling streets of Singapore. Let’s get cooking!

Ingredients

Scale

16 oz vermicelli noodles
1 tablespoon sesame oil
2 tablespoons canola oil
½ lb large shrimp, peeled and deveined
½ lb chicken, diced into bite-sized pieces
1 teaspoon white pepper
1 teaspoon paprika
1 teaspoon mild curry powder (use spicy for extra heat)
½ teaspoon salt
1 cup red cabbage, thinly sliced
½ cup green onions, chopped
2 carrots, julienned
10 garlic cloves, minced
1 cup grape tomatoes
1 yellow onion, thinly sliced

For the Sauce

2 tablespoons soy sauce
2 tablespoons mirin
¼ cup oyster sauce
2 tablespoons curry powder
1 teaspoon red chili paste

For Topping

Fried shallots
Fresh cilantro

Optional Substitutions:

Tofu can replace chicken for a vegetarian option.
Use rice noodles instead of vermicelli for a gluten-free version.
Substitute low-sodium soy sauce if watching salt intake.

Instructions

Step 1: Preparing the Noodles

Bring 3 cups of salted water to a boil. Add the vermicelli noodles and cook for 3 minutes until just tender.
Drain and rinse under cold water to stop the cooking process. Toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.

Step 2: Marinating the Chicken and Shrimp

In two separate mixing bowls, add ½ lb chicken and ½ lb shrimp.
Combine white pepper, curry powder, paprika, and a pinch of salt in a small bowl. Divide the mixture in half and coat both the chicken and shrimp evenly. Let it sit for 5 minutes.

Step 3: Cooking the Chicken and Shrimp

Heat a wok over medium heat and add 2 tablespoons of canola oil.
Add the chicken and stir-fry for 5 minutes or until cooked through.
Next, add the shrimp and 10 minced garlic cloves, stir-frying for another 3 minutes until the shrimp turn pink and opaque. Remove from the wok and set aside.

Step 4: Stir-Frying the Vegetables

Add 1 tablespoon of canola oil to the wok. Add red cabbage, green onions, carrots, grape tomatoes, and sliced yellow onion.
Stir-fry for 5 minutes until the vegetables are tender but still slightly crisp.

Step 5: Combining the Ingredients

Return the chicken and shrimp to the wok along with the vermicelli noodles.
Pour in the sauce mixture (soy sauce, mirin, oyster sauce, curry powder, red chili paste).
Toss everything together until the noodles and vegetables are well-coated. Lower the heat and simmer for 3 minutes.

Step 6: Serving and Topping

Garnish with fried shallots and fresh cilantro.
Serve hot and enjoy your delicious Singapore Street Noodles!

Notes

Use fresh ingredients: Freshly chopped vegetables and herbs will elevate the flavor.
Don’t overcook the noodles: Make sure to cook them just until tender to avoid sogginess.
Adjust the spice level: Add more red chili paste if you prefer extra heat.