Singapore Noodles

Name: Singapore Noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 9 oz Rice Noodles; 2 tbsp Soy Sauce; 1 tbsp Shaoxing Wine; 2 tbsp Vegetable Oil; 2 Eggs; 10½ oz Chicken Breast; 10½ oz Shrimp; 1 Onion; 1 Bell Pepper; 1 Carrot; 2 cloves Garlic; 4 tsp Curry Powder; 5½ oz Bean Sprouts; 3 Scallions

By Eatpace

Curry-spiced rice vermicelli is stir-fried with shrimp, chicken, egg and crisp vegetables. Thinly sliced ingredients cook quickly in a skillet, making this a practical weeknight dinner.

Total: 40 min; 20 prep · 20 cook
Serves: 4; Scale it below
Calories: 537; kcal per serving
Protein: 42g; per serving

Plan this dinner Jump to recipe

Curry-colored rice vermicelli with shrimp, chicken, egg and sliced vegetables on a plate.

40 min

Method

7 steps 20 min prep · 20 min cook

Prep

Step 1. Soak Rice Noodles in hot water according to the package directions until just pliable, then drain well. Mix Soy Sauce, Shaoxing Wine and Water in a small bowl.

Cook

Step 2. Heat half the Vegetable Oil in a large skillet or wok over medium-high heat. Add Eggs and scramble until just set, about 1 minute. Transfer to a plate.
Step 3. Add Chicken Breast to the skillet and stir-fry until opaque with no pink inside, about 4 minutes. Transfer to the plate with the eggs.
Step 4. Add Shrimp to the skillet and stir-fry until pink and opaque, about 3 minutes. Transfer to the plate.
Step 5. Heat the rest of the Vegetable Oil in the skillet. Add Onion, Bell Pepper and Carrot; stir-fry until beginning to soften, about 3 minutes. Add Garlic and Curry Powder; stir until fragrant, about 30 seconds.
Step 6. Add the drained noodles and soy sauce mixture. Toss over medium-high heat until the noodles are tender and coated, about 3 minutes.
Step 7. Return the chicken, shrimp and eggs to the skillet. Add Bean Sprouts and Scallions; toss until the sprouts soften and everything is hot, about 2 minutes. Divide among plates.

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Tips

Good to know

Keep the noodles slightly firm after soaking so they finish cooking without breaking in the skillet.

Swap it

Use dry sherry in place of Shaoxing wine.

Leftovers

Refrigerate leftovers promptly for up to 3 days and reheat until steaming; chicken should reach 165°F.

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