Chinese Take-Out Singapore Noodles
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.
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