Singapore Street Noodles
Prawns, chicken and white vinegar come together in these Malaysian noodles, fragrant with curry powder and turmeric and simmered on the stove. It's finished with fried shallots and a lime wedge.
35 min · Serves 4 · Medium
Ingredients
Singapore sauce
Noodles
Method
Start cooking mode- Prep 20 min · Cook 15 min · 35 min total
- medium
- 1
Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.
- 2
Bring water to a rolling boil. Place rice vermicelli in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons vegetable oil; set aside.
- 3
In a hot wok or large frying pan, stir-fry shrimp and chicken in 2 tablespoons vegetable oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute.
- 4
Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.
- 5
Garnish with fried shallots and a lime wedge.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
Community discussion
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