Singapore Noodles Recipe | Recipe Cart

Name: Singapore Noodles Recipe | Recipe Cart
Total time: 40 min
Ingredients: 8-10 ounces chicken or tofu cut into ¾ inch cubes ( or whole raw shrimp); ¼ teaspoon salt; 1-2 tablespoons wok oil – a high temp oil like peanut oil; 4-5 ounces vermicelli rice noodles (don’t use more-see notes); ½ an onion, sliced thin; 1 cup match stick carrots, or 1 carrot shredded; 1 red bell pepper, thinly sliced; 1-2 cups snow peas ( or sub green beans, baby bok choy or shredded cabbage); 4 cloves garlic, rough chopped; 2 eggs, whisked with a fork, with a 3 finger pinch of salt; 3-6 dried red chili peppers ( or sub chili flakes at the end); 1 tablespoon madras curry powder ( yellow curry powder); ½ teaspoon turmeric; ½ teaspoon salt, and more to taste; 1 tablespoon shaoxing wine (chinese cooking wine, or mirin, or white wine); 1 teaspoon sesame oil; 1 teaspoon soy sauce (or sub-gluten-free soy sauce, like Braggs); 1 teaspoon fish sauce (or sub vegan fish sauce); 1 teaspoon sugar or honey or other substitutes

getrecipecart.com

A tasty recipe for Singapore Noodles! Stir-fried rice noodles with madras curry powder, vegetables and your choice of chicken, tofu or shrimp—a Chinese take-out

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