Singapore Street Noodles
Rice vermicelli stir fried with chicken, shrimp, eggs and vegetables and a curry spices flavored sauce. Can be easily made glutenfree or vegan.
Ingredients
For the Sauce
- 1.5 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 2 tablespoon shaoxing wine (chinese cooking wine, if you dont want to use alcohol, simply use chicken broth)
- 1 teaspoon garam masala ,see notes (1)
- ½ teaspoon coriander powder ,see notes (1)
- ¼ teaspoon turmeric powder ,see notes (1)
- 1.5 teaspoon sugar
- ½ teaspoon salt
For the Noodles
- 200 g rice sticks(vermecelli), I use Dynasty Brand
- 5 tablespoon cooking oil, divided
- 2 large eggs, whisked with a pinch of salt
- 1, 6oz chicken thigh, cut into thin strips
- 10-12 shrimp, tail on, cleaned & deveined
- 1 shallot, finely chopped
- 5 garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- 1 Thai bird green chillies, finely chopped skip or adjust quantity to tolerance, see notes(2)
- 12-15 snap peas
- ½ red bell pepper, thinly sliced
- Chopped cilantro, chopped scallion green parts, Lime wedges to serve
Instructions
- Add all the sauce ingredients to a bowl and mix well. Set aside.
- Add the rice sticks to a large bowl and cover with enough hot water. Soak for 5-8 minutes Once they are soft, drain using a colander and keep ready. TIP - Once the rice noodles are soft, use kitchen scissors to cut the noodles short, makes tossing and eating easy.
- In a large wok, add 1 tablespoon of oil and heat up. Add the whisked eggs and scramble the eggs untill they are soft cooked. Remove on a plate. Using a fork, break the egg into small pieces.
- Add 1 tablespoon of oil next, add the chicken to the wok. Sprinkle salt and pepper and stir fry the chicken on high heat until cooked through. Remove the chicken and all the drippings on the same plate as the eggs.
- Next add another tablespoon of oil and add the shrimp, sprinkle pinch of salt. Stir fry the shrimp for a couple minutes until they are opaque and turn orange. Remove on the same plate as the eggs & chicken.
- Make sure that the wok is screaming hot. It will go fast from here. Add the remaining 2 tablespoon oil to the wok.
- Add shallots, ginger, garilc and green chillies all at once to the wok.Stir fry on high heat for about 2-3 minutes. Don't brown too much.
- Next add the snap peas and bell pepper to the wok, sprinkle a pinch of salt and stir fry the vegetables on higt heat just for a couple minutes. We dont want to overcook them.
- Next add the rice noodles to the wok along with shrimp, chicken and eggs. Pour over the sauce that we prepared.
- Using tongs or chopsticks or two forks, toss everything together until the noodles and the protein are well coated in the sauce and everything is heated through. This part is a little messy since these noodles do not seperate easily but work your way through.
- Remove from heat and add the cilantro and scallions. Serve immediately with lime wedges.
Notes
- If you stock curry powder at home, use 1.5 - 2tsp curry powder instead of garam masala, coriander and turmeric. If using medium or hot curry powder, skip the green chilli.
- Even a single thai bird chili makes these hot, if you want to make these mild, skip it.
- Season with a pinch of salt every step of the way. It helps so much with the taste of the final dish.
- Keep all the ingredients ready before you start stir frying the noodles. This includes preparing the sauce, chopping the vegetables and soaking the rice noodles. This is super important and makes your work flow so easy!
- Stir fry on high heat. The right smokiness and taste only comes when the spices hit the hot wok.
- Use a larger wok than you think. If you don't have a wok, use a wide large 12 inch pan. That way the noodles will not get soggy and will crisp up nicely.
- Don't skimp on the oil. Noodles need oil to not get sticky and when the oil quantity is right, they get that charred taste instead of tasting boiled.
- Since rice noodles are very delicate and thin, you want to keep those textures going forward, hence cut the chicken into small strips, no one wants to bite into a chunk of protein. Use fork to break the soft scrambled eggs into small pieces or make a thin omelette and use kitchen shears to cut it into small strips. Use medium size shrimp, or cut then into small bites if you have jumbo or extra large at home.
- You can use wheat tempeh strips or tofu in this recipe to make it vegan friendly.
- Use coconut aminos or tamari instead of soy sauce to make it gluten free friendly.
Tried this recipe?Let us know how it was!