Singapore Noodles
Prawns, chicken and rice vermicelli cooked in a pan and spiced with ginger and curry powder for Malaysian noodles. It's finished with curry powder and salt.
28 min · Serves 2 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 8 min · 28 min total
- medium
- 1
Separate noodles, then soak according to package directions. If noodles soften before you need them, drain and toss with a little vegetable oil.
- 2
Rinse shrimp under cold water. Pat dry. Cut chicken in half lengthwise, then slice into strips. Slice onion into 1 inch pieces. Slice carrot into julienne strips. Thinly slice pepper. In small bowl, stir lime juice with soya sauce, water, 1 Tbsp oil.
- 3
Heat remaining oil in large pan or wok over med-high heat. Add chicken and fry until lightly golden (3 minutes). Add shrimp, carrot, red pepper, garlic, and ginger. Sprinkle with curry powder and salt. Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles, then lime mixture. Stir often, separating noodles, until hot, and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.
- 4
If you want the dish to have more spice add a little hot sauce.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
