Chinese Take-Out Singapore Noodles

Name: Chinese Take-Out Singapore Noodles
Cuisine: Chinese
Ingredients: Thai Kitchen thin rice noodles; 0.25 a quarter green onion, thinly sliced; 0.25 a quarter red onion, thinly sliced; 4 garlic cloves, thinly sliced; 0.25 cup shredded carrots; shrimp; chicken, thinly sliced; 2 eggs; 1 tbsp soy sauce; 1 tbsp fish sauce; 1 tsp sugar; 1 tsp turmeric; 2 tsp curry powder; 2 tsp oyster sauce; 1 tbsp your favorite oil

Serves 1

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Chinese Take-Out Singapore Noodles

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Serves 1

Directions

1Boil water.
2Turn off the stove once the water comes to a boil.
3Add the noodles into the pan and let them cook for about 5 minutes.
4After 5 minutes, put the noodles on a cooling rack to cool and dry off excess moisture.
5Scramble two eggs and set aside.
6Prepare the sauce by mixing 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of sugar, 1 teaspoon of turmeric, 2 teaspoons of curry powder, and 2 teaspoons of oyster sauce.
7In a pan, add 1 to 2 tablespoons of oil and let it heat up.
8Add the eggs and give them a quick scramble, then move them to the side.
9Add the chicken and cook it down about 50%.
10Add the prepped veggies (green onion, red onion, garlic, carrots) and cook until tender.
11Mix everything together.
12Add the shrimp and stir-fry until cooked.
13Add the noodles to the stir-fry.
14Give the sauce a good stir and pour it on top of the noodles.
15Mix everything well until the noodles separate.
16Optionally, add chili crunch oil for spice.

Ingredients

Thai Kitchen thin rice noodles
0.25 a quarter green onion, thinly sliced
0.25 a quarter red onion, thinly sliced
4 garlic cloves, thinly sliced
0.25 cup shredded carrots
shrimp
chicken, thinly sliced
2 eggs
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
1 tsp turmeric
2 tsp curry powder
2 tsp oyster sauce
1 tbsp your favorite oil

Equipment

cooling rackpan

Tips

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

Chinese Take-Out Singapore Noodles

Chinese Take-Out Singapore Noodles

Directions

Ingredients

Equipment

Tips

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