Singapore Rice Noodles
Packed with flavor, this Singapore Rice Noodles features shrimp, chicken, peas, bean sprouts, carrots, cabbage, bell peppers, and more. Perfect for a delicious, wholesome dinner!
Servings: 3 people
Calories: 711kcal
Equipment
- 1 Wok or Frying pan
- 1 chopping board
Ingredients
- 200 g of vermicelli rice noodles
- 1 chicken fillet cut into strips
- 2-3 cups of large shrimp wash clean and de-vein
- 2 scrambled eggs
- 1 onion thinly sliced
- 3 garlic cloves crushed
- 3 tablespoons of fresh ginger chopped
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 cups of bean sprouts
- 2 spicy red chillies optional
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 2-3 tablespoon of chicken stock or water optional
- 2 teaspoon of white pepper
- 1 teaspoon of sugar
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 2 tablespoons of fish sauce
- A splash of vegetable oil
Instructions
- Add noodles to a medium sized bowl and pour warm water on top. Let the noodles cook for 3-5 minutes or until soft. Drain the water out of the noodles and set aside.
- Add oil to a large wok or pan. Once the oil is hot, add the beaten eggs, scrambling them as they cook for 2-3 minutes. Remove them from the pan and set aside.
- Next, add the shrimp and chicken to the pan and cook on both sides for 3-5 minutes, or until done. Then remove them from the pan and set them aside.
- If necessary, add more oil to the pan, then add the bell peppers, chillies and bean sprouts. Stir and cook on medium heat for 2-3 minutes, then set aside.
- Add the garlic, ginger and onions to the pan and cook for 2-3 minutes on medium heat or until fragrant. Then, add the curry powder and turmeric. Stir and cook for 1 minute.
- Add the noodles, scrambled eggs, shrimp, chicken, and vegetables to the pan. Then add the white pepper, sugar, soy sauce, oyster sauce, and fish sauce and toss until everything is well combined.
- Let the noodles simmer for 2 minutes and serve.
Notes
- Noodles: Pour boiling water into a large bowl, add a pinch of salt and stir. Add vermicelli noodles to the bowl and soak for 5-7 minutes. Then, drain the water out and set aside for later.
- Chicken: Marinate chicken strips and shrimp with salt to taste, pepper to taste and a splash of soy sauce before cooking.
- Eggs: Add eggs, a pinch of salt and pepper to a small bowl then whisk. Heat oil in a pan and pour in the egg mixture. Stir the egg mix on the pan until the eggs become firm. Then, remove scrambled eggs from the pan and set aside for later.
Nutrition
Serving: 567g | Calories: 711kcal | Carbohydrates: 106.37g | Protein: 50.93g | Fat: 9.1g | Saturated Fat: 1.99g | Polyunsaturated Fat: 3.282g | Monounsaturated Fat: 2.512g | Trans Fat: 0.019g | Cholesterol: 367mg | Sodium: 2091mg | Potassium: 1009mg | Fiber: 10.5g | Sugar: 27.04g | Vitamin A: 11756IU | Vitamin C: 71.6mg | Calcium: 299mg | Iron: 7.27mg