Chinese Take-Out Singapore Noodles

Serves 1
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Directions

  1. 1Boil water, then turn off the stove.
  2. 2Boil water, then turn off the stove.
  3. 3Boil water, then turn off the stove.
  4. 4Add the noodles to the pan and let them cook for about five minutes.
  5. 5Add the noodles to the pan and let them cook for about five minutes.
  6. 6Add the noodles to the pan and let them cook for about five minutes.
  7. 7After five minutes, place the noodles on a cooling rack to cool and dry off excess moisture.
  8. 8After five minutes, place the noodles on a cooling rack to cool and dry off excess moisture.
  9. 9After five minutes, place the noodles on a cooling rack to cool and dry off excess moisture.
  10. 10Thinly slice a quarter of a green onion and a quarter of a red onion.
  11. 11Thinly slice a quarter of a green onion and a quarter of a red onion.
  12. 12Thinly slice a quarter of a green onion and a quarter of a red onion.
  13. 13Thinly slice four garlic cloves.
  14. 14Thinly slice four garlic cloves.
  15. 15Thinly slice four garlic cloves.
  16. 16Prepare about a quarter cup of shredded carrots.
  17. 17Prepare about a quarter cup of shredded carrots.
  18. 18Prepare about a quarter cup of shredded carrots.
  19. 19Thinly slice the chicken.
  20. 20Thinly slice the chicken.
  21. 21Thinly slice the chicken.
  22. 22Scramble two eggs and set aside.
  23. 23Scramble two eggs and set aside.
  24. 24Scramble two eggs and set aside.
  25. 25In a bowl, mix together one tablespoon of soy sauce, one tablespoon of fish sauce, one teaspoon of sugar, one teaspoon of turmeric, two teaspoons of curry powder, and two teaspoons of oyster sauce (or mushroom sauce/hoisin sauce as substitutes).
  26. 26In a bowl, mix together one tablespoon of soy sauce, one tablespoon of fish sauce, one teaspoon of sugar, one teaspoon of turmeric, two teaspoons of curry powder, and two teaspoons of oyster sauce (or mushroom sauce/hoisin sauce as substitutes).
  27. 27In a bowl, mix together one tablespoon of soy sauce, one tablespoon of fish sauce, one teaspoon of sugar, one teaspoon of turmeric, two teaspoons of curry powder, and two teaspoons of oyster sauce (or mushroom sauce/hoisin sauce as substitutes).
  28. 28In a pan, add one to two tablespoons of oil and let it heat up.
  29. 29In a pan, add one to two tablespoons of oil and let it heat up.
  30. 30In a pan, add one to two tablespoons of oil and let it heat up.
  31. 31Add the scrambled eggs to the pan and quickly scramble them, then move to the side.
  32. 32Add the scrambled eggs to the pan and quickly scramble them, then move to the side.
  33. 33Add the scrambled eggs to the pan and quickly scramble them, then move to the side.
  34. 34Add the chicken to the pan and cook it down about 50%.
  35. 35Add the chicken to the pan and cook it down about 50%.
  36. 36Add the chicken to the pan and cook it down about 50%.
  37. 37Add the vegetables to the pan and cook until tender, not soggy.
  38. 38Add the vegetables to the pan and cook until tender, not soggy.
  39. 39Add the vegetables to the pan and cook until tender, not soggy.
  40. 40Mix the chicken and vegetables together.
  41. 41Mix the chicken and vegetables together.
  42. 42Mix the chicken and vegetables together.
  43. 43Add the shrimp to the pan and stir-fry until done.
  44. 44Add the shrimp to the pan and stir-fry until done.
  45. 45Add the shrimp to the pan and stir-fry until done.
  46. 46Add the noodles to the stir-fry.
  47. 47Add the noodles to the stir-fry.
  48. 48Add the noodles to the stir-fry.
  49. 49Stir the prepared sauce well and pour it over the noodles.
  50. 50Stir the prepared sauce well and pour it over the noodles.
  51. 51Stir the prepared sauce well and pour it over the noodles.
  52. 52Mix everything well until the noodles separate.
  53. 53Mix everything well until the noodles separate.
  54. 54Mix everything well until the noodles separate.
  55. 55Optionally, add chili crunch oil on top for a spicy flavor.
  56. 56Optionally, add chili crunch oil on top for a spicy flavor.
  57. 57Optionally, add chili crunch oil on top for a spicy flavor.

Ingredients

  • Thai Kitchen thin rice noodles
  • Thai Kitchen thin rice noodles
  • Thai Kitchen thin rice noodles
  • 0.25 quarter green onion, thinly sliced
  • 0.25 quarter green onion, thinly sliced
  • 0.25 quarter green onion, thinly sliced
  • 0.25 quarter red onion, thinly sliced
  • 0.25 quarter red onion, thinly sliced
  • 0.25 quarter red onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 0.25 cup shredded carrots
  • 0.25 cup shredded carrots
  • 0.25 cup shredded carrots
  • shrimp
  • shrimp
  • shrimp
  • chicken, thinly sliced
  • chicken, thinly sliced
  • chicken, thinly sliced
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • 2 teaspoons curry powder
  • 2 teaspoons curry powder
  • 2 teaspoons oyster sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons oyster sauce
  • 2 tablespoons your favorite oil
  • 2 tablespoons your favorite oil
  • 2 tablespoons your favorite oil
  • chili crunch oil
  • chili crunch oil
  • chili crunch oil

Equipment

pancooling rack

Tips

  • Do not add more oil to the noodles when they are clumpy; they will separate as you mix them.
  • If you don't like or are allergic to oyster sauce, use mushroom sauce or 1-2 teaspoons of hoisin sauce.