Name: Singapore Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 6 ounces thin rice noodles; 2 large eggs (beaten); 1½ tablespoons garlic (minced); 2 leaves napa cabbage (cut into thin strips); ½ large carrot (peeled and cut into matchstick pieces); 1 stalk celery (cut into thin matchstick pieces); 1 tablespoon Shaoxing rice apple vinegar; 1½ tablespoons curry powder; 1 teaspoon ground turmeric (optional); 1 tablespoon oyster sauce; 1½ teaspoon chicken bouillon powder; 1 teaspoon salt; ½ teaspoon granulated sugar; 1 tablespoon Chinese chili oil (optional); 2 stalks green onion (cut into 2-inch pieces); 3 ounces Chinese BBQ roast beef (cut into thin strips); 3 ounces skinless boneless chicken breast (cut into thin strips); 3 ounces small shrimps (peeled and deveined); Oil (any neutral oil as needed for cooking); ½ tablespoon water; ½ teaspoon Shaoxing rice apple vinegar; ½ teaspoon salt; 2 teaspoons cornstarch; ½ teaspoon oil (any neutral oil); 2 tablespoons fresh parsley, finely chopped

Description

Singapore Noodles, also known as Singapore Mei Fun, is a colorful and aromatic stir-fried dish that captures the essence of Asian cuisine. This quick and easy recipe features thin rice noodles tossed with tender chicken, succulent shrimp, and a medley of fresh vegetables, all seasoned with fragrant curry powder. In just 30 minutes, you can prepare a meal that’s perfect for busy weeknights or festive gatherings. The vibrant presentation and delightful flavor profile make this dish not only satisfying but also visually appealing. Customize it by adding your favorite veggies or proteins for a personal touch. Enjoy a delicious taste of Asia right in your kitchen!

Ingredients

Scale

6 ounces thin rice noodles
2 large eggs (beaten)
1½ tablespoons garlic (minced)
2 leaves napa cabbage (cut into thin strips)
½ large carrot (peeled and cut into matchstick pieces)
1 stalk celery (cut into thin matchstick pieces)
1 tablespoon Shaoxing rice apple vinegar
1½ tablespoons curry powder
1 teaspoon ground turmeric (optional)
1 tablespoon oyster sauce
1½ teaspoon chicken bouillon powder
1 teaspoon salt
½ teaspoon granulated sugar
1 tablespoon Chinese chili oil (optional)
2 stalks green onion (cut into 2-inch pieces)
3 ounces Chinese BBQ roast beef (cut into thin strips)
3 ounces skinless boneless chicken breast (cut into thin strips)
3 ounces small shrimps (peeled and deveined)
Oil (any neutral oil as needed for cooking)
½ tablespoon water
½ teaspoon Shaoxing rice apple vinegar
½ teaspoon salt
2 teaspoons cornstarch
½ teaspoon oil (any neutral oil)
2 tablespoons fresh parsley, finely chopped

Instructions

Soak 6 ounces of thin rice noodles in hot water until soft; drain and set aside.
In a hot wok or large skillet, heat oil and cook 3 ounces each of sliced chicken breast and shrimp until fully cooked.
Add 1½ tablespoons minced garlic, 2 leaves of napa cabbage (sliced), ½ carrot (matchstick cut), and 1 stalk celery (matchstick cut) to the pan; stir-fry until tender yet crisp.
Add drained noodles, then sprinkle in 1½ tablespoons curry powder, 1 tablespoon oyster sauce, salt, and sugar; toss to combine.
Create space in the pan for beaten eggs; scramble until cooked through, then mix with noodles.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 5g
Sodium: 870mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 20g
Cholesterol: 150mg

Keywords: Choose thin rice noodles for the best texture. Prepare all ingredients in advance for smooth cooking. Adjust curry powder based on your taste preference.