Singapore Noodles with Shrimp Chicken Recipe
Singapore Noodles with Shrimp and Chicken is a popular and flavorful stir-fried noodle dish that combines tender rice vermicelli with succulent shrimp, chicken, and an array of colorful vegetables, all seasoned with aromatic spices and sauces.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Rice Vermicelli Noodles:
225 g thin
Vegetable Oil:
2 tablespoons
Garlic:
2 cloves, finely minced
Ginger:
1 tablespoon, fresh and finely minced
Onion:
1 large, thinly sliced
Red Bell Pepper:
1 medium, thinly sliced
Carrots:
2 medium, julienned
Eggs:
2 large, beaten
Chicken Breast:
450 g boneless, skinless, thinly sliced
Shrimp:
225 g large, peeled and deveined
Curry Powder:
2 tablespoons
Soy Sauce:
3 tablespoons
Oyster Sauce:
2 tablespoons
Rice Vinegar:
1 tablespoon
Sugar:
1 teaspoon granulated
Green Onions:
3, sliced
Fresh Cilantro:
Chopped, for garnish
Lime Wedges:
For serving
Instructions
- Soak Noodles: Place rice vermicelli noodles in a large bowl and cover with hot water. Soak for about 5 minutes until just tender but still firm. Drain and set aside.
- Prepare Sauce: In a small bowl, combine soy sauce, oyster sauce, rice vinegar, and sugar. Whisk until well mixed and set aside.
- Cook Chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken breast and cook for 3–4 minutes until almost cooked through.
- Add Shrimp: Add shrimp to the wok with chicken and cook 2–3 minutes until shrimp turn pink and are cooked. Remove chicken and shrimp from the wok and set aside.
- Aromatics: In the same wok, add remaining 1 tablespoon vegetable oil. Add minced garlic and ginger; sauté for 30 seconds, stirring constantly, until fragrant.
- Stir-Fry Vegetables: Add onion, red bell pepper, and carrots. Stir-fry for about 5 minutes until vegetables are crisp-tender.
- Scramble Eggs: Push vegetables to one side of the wok. Pour beaten eggs into the empty side and scramble until cooked through. Mix eggs with vegetables.
- Combine Noodles, Meat, and Curry Powder: Add soaked noodles, cooked chicken, and shrimp into the wok. Sprinkle curry powder evenly over the noodles and toss to coat.
- Add Sauce: Pour prepared sauce over the mixture. Toss thoroughly on high heat until everything is evenly coated.
- Finish and Serve: Stir in sliced green onions and cook for 1–2 minutes until heated through. Garnish with chopped cilantro and serve with lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 435 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 245mg
Keywords: Singapore Noodles, Shrimp Chicken, Stir-Fry, Asian Noodles
