Singapore Recipe

Soak the rice vermicelli

Place the rice vermicelli in a large bowl and cover with very hot (not boiling) water. Soak for 5–7 minutes until pliable but still slightly firm. Drain, rinse briefly with cold water to stop cooking, drain again and set aside.

Slice and portion protein

Thinly slice the chicken breast into bite-sized strips. Pat shrimp dry with paper towel. Season both lightly with 1/4 tsp salt and a pinch of white pepper.

Prep vegetables

Thinly slice the onion and red bell pepper into strips, peel and julienne the carrot, and slice scallions into 2–3 cm pieces separating whites and greens. Mince garlic and grate ginger. Crack eggs into a small bowl and beat lightly.

Mix sauce

In a small bowl combine curry powder, soy sauce, oyster sauce, sesame oil, hot stock, light brown sugar, and remaining 3/4 tsp salt and 1/2 tsp white pepper. Stir until sugar dissolves and set aside.

Cook chicken

Heat 1 tablespoon neutral oil in a large wok or wide skillet over medium-high heat until shimmering. Add chicken slices in a single layer and stir-fry 2–3 minutes until just cooked through. Remove chicken to a plate.

Cook shrimp

Add another 1/2 tablespoon oil if needed, increase heat to high, add shrimp and cook 1–2 minutes per side until opaque and curled. Remove with chicken and set aside with chicken.

Stir-fry aromatics and vegetables

Return wok to high heat and add remaining oil. Add onion whites, garlic and ginger; stir-fry 30 seconds until fragrant. Add carrot and bell pepper and stir-fry 2–3 minutes until vegetables are tender-crisp. Add scallion whites and cook 30 seconds more.

Scramble eggs

Push vegetables to one side of the wok, add a little oil in the cleared space, pour in beaten eggs and scramble quickly until softly set. Break into pieces and mix with vegetables.

Combine noodles, protein and sauce

Add the drained vermicelli to the wok along with the cooked chicken and shrimp. Pour the prepared curry-soy sauce over everything. Using tongs or two spatulas, toss and gently stir-fry for 1–2 minutes until noodles absorb sauce and heat through. If mixture seems dry, add up to 2 tablespoons hot stock or water to loosen.

Adjust seasoning

Taste and adjust salt, soy or curry to preference. Add white pepper if you want more heat. Stir in sesame oil for aroma.

Transfer Singapore-style noodles to serving plates. Sprinkle with chopped scallion greens, cilantro and toasted sesame seeds if using. Serve immediately with lime wedges on the side to squeeze over before eating.