Prep 20 mins
Cook 8 mins
From Chatelaine magazine
- 0.5 (250 g) package vermicelli
- 0.5 (454 g) bag frozen shrimp, peeled and uncooked
- 1 boneless skinless chicken breast, cut into strips
- 2 green onions, sliced
- 1 carrot, sliced into julienne strips
- 1⁄2 red pepper, thinly sliced
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 1 garlic clove, chopped
- 1 teaspoon ginger, finely grated
- 2 teaspoons curry powder
- 1⁄3 cup fresh coriander (optional)
- Separate noodles,then soak according to package directions. If noodles soften before you need them; drain and toss with a little vegetable oil.
- Mean while rinse shrimp under cold running water to remove any ice crystals. Pat dry with paper towels. In a small bowl, stir lime juice with soy and 1 tablespoon of oil.
- Heat remaining 1 tablespoon oil in a large non-stick frying pan or wok over medium-high heat. Add chicken. Stir fry until golden, 3 minutes. Then add shrimp, carrot, pepper, garlic and ginger. Sprinkle with curry powder and salt. Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles; then pour lime juice mixture. Stir often separating noodles until hot and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.
- Hot sauce can be added if not spicy enough.
Recipe #136223 is a better recipe for Singapore Noodles. This recipe calls for lime juice which makes the dish sour. Also, the ingredients are not listed in order.
I didn't have any shrimp, so I added a couple of tablespoons of fish sauce instead. This was delicious. My kids said it tasted like it came from a restaurant. We all ate way too much and loved every bite of it. Yum yum.