Singapore Street Noodles

Singapore Street Noodles
Your rating: None Average: 4.5 (12 votes)
Author: suzanneb
Date: 10-28-10
Servings: 6
Prep Time: 20 minutes
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My family loves the combination of flavors and textures in this dish. Although it looks like a lot of ingredients, it comes together in about 20 minutes. We enjoy it for lunch or dinner.

Recipe Ingredients:

  • 8 ounces thin rice noodles
  • 1 tablespoon sesame oil
  • 1 cup chicken stock
  • 1/3 cup gluten free soy sauce
  • 2 tablespoons Madras curry paste
  • 2 tablespoons sugar
  • 1 teaspoon sriracha sauce
  • 2 tablespoons peanut or vegetable oil
  • 8 ounces ground pork
  • 8 ounces thinly sliced chicken (freeze about 30 minutes before slicing)
  • 2 teaspoons minced garlic
  • 8 ounces small shrimp, peeled and deveined
  • 1 cup shredded carrots
  • 3 cups shredded cabbage
  • 18 cherry tomatoes, halved
  • 2 scallions, sliced thinly
  • 6 lime wedges

Recipe Steps:

  • Cover rice sticks with boiling water; let soak for 8-10 minutes or until tender. Drain; use scissors to cut noodles into shorter pieces. Toss noodles with sesame oil. In small bowl, whisk together stock, soy sauce, curry paste, sugar and sriracha. Set aside.
  • Heat peanut oil in wok over high heat. Add pork, cook and stir until no pink remains. Add chicken and garlic; cook about 2 more minutes. Stir in shrimp, carrots and cabbage; cook 2-3 minutes or until shrimp is pink and cabbage is wilted. Add curry sauce and the noodles; cook and stir about 3 minutes or until noodles have absorbed most of the liquid.
  • Transfer to serving plates; garnish with tomatoes and scallions. Squeeze lime juice over noodles right before serving.

Serving Size: 6
Preparation Time: 20 minutes

Rate this Recipe:
Your rating: None Average: 4.5 (12 votes)
Comments (1)
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tum wrote 4 yearss ago

I love the flavors. Tastes soooo much better than ordering out. I didn't realize how easy Singapore Street Noodles were!