Food has a beautiful way of bringing people together, and for me, Singapore Noodles with Chicken and Shrimp holds a special place in my heart. I remember the first time I tasted this dish at a small, local restaurant with friends. The vibrant colors and irresistible aromas drew me in, and each bite was a delightful fusion of flavors. It quickly became a favorite that I would often crave. This recipe matters not just because of its taste, but because it reminds us of those cherished moments shared over a delicious meal. Each time I make it, I feel a connection to those who sat around the table with me, laughing and enjoying life. What makes this recipe special is its balance of spices and the way it brings together chicken, shrimp, and vegetables in a warm, inviting embrace.
why make this recipe
You should make Singapore Noodles with Chicken and Shrimp because it’s a complete meal that’s both quick and simple to prepare. This dish is packed with protein and fresh vegetables, making it a healthy option for lunch or dinner. The blend of spices gives it a unique flavor that is truly satisfying. Plus, you can customize it to your taste by adjusting the heat or adding more of your favorite vegetables. It’s an excellent way to use up what you have in your fridge while enjoying a dish that’s full of life.
how to make Singapore Noodles with Chicken and Shrimp
Ingredients
- 5.3 ounces / 150 grams Chicken Breast, boneless, skinless – sliced into bite-sized pieces
- ¾ teaspoon / 2 grams Curry Powder (mild or hot)
- ¼ teaspoon Fine Sea Salt
- 1 teaspoon Peanut Oil (or other neutral cooking oil with a high smoke point)
- 1.5 tablespoons Low Sodium Light Soy Sauce
- 1 tablespoon Shao Xing Rice Wine
- 1 tablespoon Oyster Sauce
- ½ teaspoon White Sugar
- 1 tablespoon / 8 grams Curry Powder
- ½ teaspoon Toasted Sesame Oil
- ½ teaspoon Pure Chili Oil (optional, omit for milder flavor)
- 6.34 ounces / 180 grams frozen Small Shrimp – thawed, peeled and deveined if not already, rinsed thoroughly
- ½ medium / 100 grams Yellow Onion – thinly sliced
- 2 medium stalks / 25 grams Spring Onion – cut into 1.5-inch pieces, white and light green parts separated from dark green parts
- ⅓ medium / 70-80 grams Red Bell Pepper – thinly sliced (substitute 2-3 pieces mini sweet red peppers)
- ½ small / 50-60 grams Carrot – cut into matchstick slices (julienned)
- 3-4 cloves / 20 grams Garlic – minced
- 1-7 pieces / 3-22 grams fresh Red Chilies, to taste (optional)
- 1 cup / 104 grams Mung Bean Sprouts – rinsed and drained
- 1 Egg – lightly beaten and seasoned with a pinch of salt
- 5.3 ounces / 150 grams Thin Dried Rice Vermicelli Noodles
- 1 teaspoon Peanut Oil, to cook the egg
- 2 teaspoons Peanut Oil, to cook the rest of the dish
- ¼ teaspoon Fine Sea Salt, to taste
- ⅛ teaspoon ground White Pepper, to taste
Directions
- Start by prepping the ingredients; slice the chicken, onions, peppers, and carrots as noted.
- Soak the dried rice vermicelli noodles in warm water for about 20 minutes until softened. Drain and set aside.
- In a bowl, mix the chicken with 3/4 teaspoon curry powder and sea salt. Add 1 teaspoon of peanut oil and let it marinate for about 10 minutes.
- Heat a large pan or wok over high heat. Add 1 teaspoon of peanut oil to cook the beaten egg. Scramble the egg until cooked and then remove it from the pan. Set aside.
- In the same pan, add another 2 teaspoons of peanut oil. Add the marinated chicken and cook until browned and cooked through.
- Stir in the onion, bell pepper, and carrot. Cook for a few minutes until the vegetables start to soften.
- Add shrimp, garlic, and red chilies (if using). Cook for an additional 2-3 minutes.
- Mix in the soaked noodles and the sauces (soy sauce, rice wine, oyster sauce, sugar, sesame oil, and additional curry powder). Toss everything together until well combined.
- Finally, add the mung bean sprouts, scrambled egg, and white pepper. Stir-fry for another minute or two.
- Taste and adjust the seasonings if needed. Serve hot.
how to serve Singapore Noodles with Chicken and Shrimp
Serve Singapore Noodles hot, garnished with chopped green parts of spring onions for a fresh touch. You can also add extra chili oil or toasted sesame oil for a more intense flavor. Enjoy this dish with a side of lime wedges for an extra zing.
how to store Singapore Noodles with Chicken and Shrimp
If you have leftovers, let the noodles cool and store them in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, you can stir-fry in a pan until warmed through or use the microwave for a quick option.
tips to make Singapore Noodles with Chicken and Shrimp
- Feel free to substitute the chicken and shrimp with your choice of protein, such as tofu or beef.
- You can also add vegetables like broccoli, snow peas, or bok choy for added nutrition and texture.
- If you prefer a milder dish, simply omit the fresh chilies and chili oil.
variation
To make a vegetarian version, replace the chicken and shrimp with firm tofu and increase the amount of vegetables you use. You can also substitute the oyster sauce with a vegetarian alternative.
FAQs
1. Can I use fresh noodles instead of dried rice vermicelli?
Yes, you can use fresh noodles; just cook according to package directions before adding them to the stir-fry.
2. What if I don’t have all the spices on hand?
You can adjust the spices according to your pantry. Curry powder is key, but you can also experiment with other spices like paprika or turmeric for flavor.
3. Can this dish be made in advance?
Yes, you can prepare the ingredients and store them separately in the fridge before cooking. Just remember to store the noodles separately from the cooked ingredients to prevent them from getting soggy.
