SINGAPORE NOODLES

A delicious simple stir fry curried chicken, shrimp and vegetable dish, tossed with noodles. Makes 4 servings.

1/2 lb Rice Vermicelli or Spaghettini 250 grams
2 tbsp Vegetable Oil 25 mL
2 Halved boneless chicken breast 2
1 lb Medium or large shrimp, peeled and deveined 454 grams
4 Green onions, bias sliced into 1-inch [2.5 cm] pieces 4
2 Carrots, julienne 2
1 Red Pepper, julienne 1
2 tsp Finely grated ginger 10 mL
2 tsp Garlic, finely chopped 10 mL
2 tsp curry powder 10 mL
 
JUICE MIXTURE
2 tbsp Soy sauce 25 mL
2 tbsp Water 25 mL
2 tbsp Olive Oil 25 mL


For Rice Vermicelli, soak noodles in water for 20 minutes. If using Spaghettini, boil in water until el dente. Drain and set aside.

Heat oil in wok over medium heat. Cut chicken in half lengthwise, then slice into thin strips, and stir-fry for 3 minutes. Add shrimp, carrots, red pepper, ginger and garlic. Combine and sprinkle with curry and cook till shrimp is pink.

Pour juice mixture in, add noodles, stir till pasta is yellow and hot to taste. Stir in green onions.

Note: You may also use already cooked shrimp, but just add them after you have sauteed the vegetables for a bit, then continue to cook until shrimp is hot.


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