Singapore Noodles easy and full of curry flavor #shorts #ricenoodles #asian #vermicelli #currypowder

Singapore Noodles did not actually originated in Singapore and has no connection at all. It was created by a Cantonese chef in Hong Kong after World War II. The chef wanted to find ways to use curry powder on a dish. Since then, the dish became so popular and with a few versions to try.

Ingredients:
250 g (9 oz) rice noodles - half of the package
(or rice stick noodles or rice vermicelli noodles)
8-10 cups boiling water
2 eggs, beaten
90 g (3 oz) chicken breast, slices
10 large shrimp, peeled and deveined
45 g (1.5 oz) mini salami, (or 90 g(3 oz) of Char Siu,
Chinese pork bbq or Chinese sausage)
2-3 cloves garlic, chopped
1 small yellow onion (or red onion), sliced
45 g (1.5 oz) carrot, sliced 1 1/2” and julienned
90 g (3 oz) red and green bell peppers, 1 1/2”
strips
2 sprigs green onion, cut into 1 1/2”
45 g (1.5 oz) bean sprouts
1/2 tbsp oil for egg
1/2 tbsp oil for chicken and shrimp
1 tbsp oil for vegetables
2 tbsp oil for noodles
1 tbsp sesame oil

For the Sauce:
3 tsp curry powder + 1/2 tsp turmeric powder
1 1/2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp coconut sugar (or any kind)
1 tbsp water

1. Read instructions per package on how to soak the noodles. Boil 8-10 cups of water in a big pan or pot. When boiling, add the rice noodles and turn the heat off. Soak for 8-10 minutes and loosen the noodles occasionally.

2. Strain and keep loosening the noodles while it’s still hot. Make sure to loosen once in a while. Set aside.

3. Slice the mini salami and cook for 4-5 minutes to render out some of the fat (optional). Transfer to a plate.

4. Slice the chicken breast and season with salt and pepper.

5. Wash, peel and devein the shrimp and season with salt and pepper.

6. Wash, cut and slice the vegetables.

7. Combine all ingredients for the sauce and mix well.

8. Crack 2 eggs

9. Add 1/2 tbsp oil to a heated pan. Beat the eggs and cook for 2 minutes while stirring gently then break into pieces. Transfer to a plate.

10. Add 1/2 tbsp oil to the same pan. Cook the chicken for 2 minutes then add the shrimp and continue cooking for another 4-5 minutes. Transfer to a plate.

11. Add 1 tbsp oil to the same pan. Sauté garlic and onion for 2 minutes. Add carrots and cook for 2 minutes then add the bell peppers. Let cook for about 3 minutes. Transfer to a plate.

12. Add 2 tbsp oil to the same pan. Add the soaked noodles, let fry for a minute on each side then start tossing it using a tong or chopsticks for 3 minutes.

13. Pour the sauce in circle and mix or toss well. Make sure noodles are fully covered with sauce.

14. Add the pre-cooked vegetables, green onions, bean sprouts and mini salami, mix well. Lastly, add the chicken, shrimp, and eggs.

15. Serve with lime, lemon or calamansi.

16. Yields 4-5 servings

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