Singapore Street Noodles
Prawns, chicken and rice noodles come together in these Malaysian noodles, fragrant with curry powder and turmeric and simmered on the stove. It's finished with fried shallots.
40 min · Serves 4 · Medium
Ingredients
Noodles
Sauce
Method
Start cooking mode- Prep 30 min · Cook 10 min · 40 min total
- medium
- 1
Boil rice stick noodles for 2 minutes or until just soft. Rinse under hot water and drain.
- 2
Toss noodles with 2 tbsp oil and keep warm. To prepare sauce, mix vinegar with curry powder and turmeric until blended.
- 3
Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well. Set sauce aside until needed.
- 4
Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through. Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
- 5
Stir in sauce mixture until everything is evenly coated. Cook for 1-2 minutes more or until dish is heated through.
- 6
Toss noodles with chopped scallions, cilantro and sesame oil. Garnish with fried shallots, if desired.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
