Singapore Noodles

This popular dish combines the delicacy of Chinese cooking, the heat of Indian spices, and the fragrance of Malaysian herbs.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Singapore Noodles

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    6 oz (175 g) thin Asian egg noodles 2 garlic cloves, peeled and finely chopped
    2 tbsp plus 1 tsp vegetable oil 1 fresh hot red chile, seeded and minced
    5 oz (140 g) boneless, skinless chicken breast, thinly sliced 4 oz (115 g) bean sprouts
    5 oz (140 g) medium shrimp, peeled and deveined, with tail left attached 2 tbsp light soy sauce
    1 onion, thinly sliced 1 tbsp curry powder
    1/2 red bell pepper, cored, seeded, and cut into strips 2 large eggs, beaten
    1 small head of bok choy, sliced cilantro leaves, for garnish


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook until tender. Drain and rinse under cold water. Toss with 1 tsp of the oil.

    • 2

      Heat 1 tbsp oil in a wok or large frying pan over high heat. Add the chicken and stir-fry for 1 minute. Add the shrimp and stir-fry for another 2 minutes. Transfer to a plate.

    • 3

      Add 1 tbsp oil to the wok or pan and heat. Add the onion and stir-fry for 2 minutes. Add the pepper, bok choy, garlic, and chile and stir-fry for 2 minutes more. Add the bean sprouts and stir-fry for 2 minutes.

    • 4

      Add the soy sauce and curry powder and stir-fry for 1 minute. Add the reserved noodles and pour in the eggs, and toss together until the egg starts to set. Return the chicken and shrimp to the wok or pan and stir-fry for 1 minute. Garnish with cilantro leaves and serve hot.

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