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